Sweet Potato Shakshuka
The sweet potato shakshuka by Yotam Ottolenghi is a successful variation of the classic. At Spoonsparrow there is the matching recipe.
Ingredients
- 1 kg sweet potatoes (cleaned and scrubbed)
- 1 small red onion (100 g; sliced into thin rings)
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 150 g aged cheddar (coarsely grated)
- 3 cloves garlic (crushed)
- 1 tsp cumin seeds (roughly crushed in mortar)
- 8 eggs
- 25 g butter
- 0.75 tbsp Sriracha chili sauce
- 2 tbsp coriander leaves
- Salt
- black pepper
Instructions
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1.
Preheat the oven to 200 °C (fan). Prick the sweet potatoes all over with a fork, then place them on a parchment-lined baking sheet. Bake in the oven for 45–50 minutes until soft and cooked through. Set aside to cool and reduce the oven temperature to 180 °C (fan).
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2.
In a small bowl toss the onion rings with 1 tbsp lemon juice and a pinch of salt; set aside.
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3.
Remove the skins from the baked sweet potatoes. Tear the flesh into roughly 4 cm pieces and place in a large bowl. Return the skins to the baking sheet, drizzle with 1 tbsp olive oil, add ¼ tsp salt and a generous pinch of pepper. Bake for 8 minutes until nicely browned and crispy; set aside to cool.
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4.
Mash the sweet potato flesh with a fork. Mix in the cheddar, garlic, cumin, 1 tbsp olive oil, remaining lemon juice, 1 tsp salt and a generous pinch of pepper.
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5.
In a large skillet that fits a lid, spread the remaining 1 tbsp olive oil. Add the sweet potato mixture and spread evenly with a spoon. Cook over medium to high heat for about 7 minutes until the bottom takes color. Reduce heat to medium, use a spoon to make eight indentations in the mixture. Crack an egg into each indentation, season with salt and pepper. Cover and cook for 4–5 minutes until the whites are set but yolks remain runny.
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6.
While the eggs cook, melt butter and Sriracha sauce in a small pot over medium heat, whisking constantly until emulsified. Remove from heat before it starts to bubble; it must not curdle.
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7.
Pour the Sriracha butter over the eggs, add a handful of crispy sweet potato skins, half of the pickled onion rings, and coriander leaves. Serve immediately, offering remaining crispy skins and pickled onions on the side.
