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Sweet potato shakshuka with sriracha butter and pickled onions

Roasted sweet potatoes meet runny eggs in a bold, tangy shakshuka.
Sriracha butter makes it rich and gently spicy, every bite feels cozy.
Crunchy pickled onions on top bring a bright zing and pop.

breakfast ⏱ 60 min 520 kcal / portion 52.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Sweet potato shakshuka with sriracha butter and pickled onions
v4 · rb0e705f985 20260727Z1751 1 kg sweet potato 100 g red onion 44.4 ml lemon juice 59.1 ml olive oil 8 pieces egg 2 tbsp coriander leaf salt to taste black pepper to taste 🔥 preheat oven to 200°C fan 🔥 ⏱ 45-50 min poke sweet potatoes all over with a fork and bake until cooked through and softened ⏳ cool and mash sweet potato flesh until smooth 🌀 pickle onions by mixing onion, lemon juice, and a pinch of salt 🔥 ⏱ 8 min toss potato skins with oil, salt, and black pepper and bake until nicely coloured and starting to crisp up ⏳ set potato skins aside to cool and crisp up further 🌀 mix cheddar, garlic, cumin, olive oil, lemon juice, salt, and a generous grind of pepper into mashed sweet potato and combine 🍳 ⏱ 7 min fry potato mixture in a lidded pan until bottom starts to colour 🍳 ⏱ 4-5 min make eight wells and crack in eggs; sprinkle lightly with salt and pepper; cover and cook, rotating the pan, until whites are set and yolks are still runny 🍳 melt butter and sriracha in a small saucepan until emulsified, whisking constantly; remove before it starts to bubble 🍽 spoon sriracha butter over eggs, then top with crispy potato skins, half the pickled onion, and picked coriander leaves; serve right away Sweet Potato Shakshuka 🎉 150 g cheddar 3 pieces garlic clove 1 tsp cumin seed 25 g butter ¾ tbsp sriracha cheddar, garlic clove, cumin seed 15 ml olive oil 15 ml lemon juice salt black pepper 30 ml 44 ml olive oil salt black pepper egg butter, sriracha half coriander leaf
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Preparation steps

  1. preheat oven to 200°C fan
  2. poke sweet potatoes all over with a fork and bake 45-50 min until cooked through and softened
  3. cool and mash sweet potato flesh until smooth
  4. pickle onions by mixing onion, lemon juice, and a pinch of salt
  5. toss potato skins with oil, salt, and black pepper and bake 8 min until nicely coloured and starting to crisp up
  6. set potato skins aside to cool and crisp up further
  7. mix cheddar, garlic, cumin, olive oil, lemon juice, salt, and a generous grind of pepper into mashed sweet potato and combine
  8. fry potato mixture in a lidded pan 7 minutes until bottom starts to colour
  9. make eight wells and crack in eggs; sprinkle lightly with salt and pepper; cover and cook 4-5 minutes, rotating the pan, until whites are set and yolks are still runny
  10. melt butter and sriracha in a small saucepan until emulsified, whisking constantly; remove before it starts to bubble
  11. spoon sriracha butter over eggs, then top with crispy potato skins, half the pickled onion, and picked coriander leaves; serve right away

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