Shakshuka made with sweet potatoes, pickled onions, and Sriracha butter.

Shakshuka with a sweet potato foundation and crispy, roasted sweet potato skin on top is an unconventional but tasty variation.

INGREDIENTS

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• 1 kilogram (2 lbs) of scrubbed-clean sweet potatoes with the skin on
• Rounds of one small red onion, finely sliced (100 g)
• 1.5 tbsp lemon juice
• 3 tablespoons of olive oil
• 150 g (5 oz) of coarsely shredded mature cheddar
• 3 smashed garlic cloves
• a pestle and mortar are used to coarsely grind one teaspoon of cumin seeds
• 8 eggs, medium
• 25 g (1 oz) salt-free butter
• 34 cup Sriracha sauce
• 2 tablespoons freshly selected coriander leaves, with the stem still attached, salt, and pepper

PREPARATION 

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Notes:

We used fresh dill and mint instead of coriander because we didn't have any at home, and it was great.

• We just put 4 eggs because we could not fit 8 in our pan.

• The Sriracha Butter should be served separately if you are offering this to children (our kids preferred the pickled onions anyway).

• You may convert this to veganism by enhancing the sweet potato base with additional spices and nutritional yeast. substituting soft, sesame-marinated tofu for the egg. Add olive oil to the sriracha instead of butter.

1. Set the oven's temperature to 200 C/400 F. Place the sweet potatoes on a medium baking sheet that has been lined with parchment after poking them with a fork eight to ten times total. Bake for 45 to 50 minutes, or until thoroughly warmed through. Reduce the oven's temperature to 180°C fan/375°F and set aside to cool.
2. In the meantime, combine the onion with a dash of salt, 1 tablespoon of lemon juice, and a small bowl, and leave away to pickle.
3. Remove the cooked potato skins, then rip them into pieces measuring about 4 cm. Put the potato flesh in a large basin and put it aside. Once again on the baking sheet, add the skins and stir with 1 tablespoon of oil, 1/4 teaspoon of salt, and a generous sprinkle of black pepper. Until beautifully browned and beginning to crisp up, bake for 8 minutes. Place aside to further chill and crisp up.
4. Smooth up the potato flesh with a fork, then stir in the cheddar, garlic, cumin, one more tablespoon of oil, the last tablespoon of lemon juice, one teaspoon of salt, and plenty of freshly ground pepper.
5. One more tablespoon of oil should be added to a big frying pan with a cover, and it should be swirled to coat the bottom of the pan. Use your spoon to thoroughly spread the mashed potato mixture as you pour it into the pan. Set the heat to medium-high and cook for about 7 minutes, or until the bottom begins to brown. Reduce the heat to medium-low and crack an egg into each of the eight wells you've created in the potato mixture using a spoon. When the whites are set and the yolks are still runny, season with a little salt and pepper, cover the pan with the lid, and cook for 4-5 minutes, flipping the pan halfway through.
6. In a small saucepan over medium heat, combine the butter and sriracha; simmer, stirring frequently to create an emulsion, until the butter has melted while the eggs are frying. You don't want the mixture to split, so remove it from the heat before it bubbles.
7. Once the eggs are done, top them with a generous amount of the crispy potato skins, half of the pickled onion, and all of the freshly picked coriander leaves. Serve immediately, along with the remaining potato skins and pickled onion for dipping.