SWEET POTATO SHAKSHUKA WITH SRIRACHA BUTTER

(Serves 4)

INGREDIENTS: 1kg sweet potatoes, skin on and scrubbed clean; 1 small red onion, thinly sliced into rounds; 2 tbsp lemon juice; 3tbsp olive oil; 150g mature cheddar, roughly grated; 3 garlic cloves, crushed; 1 tsp cumin seeds, roughly crushed with a pestle and mortar; 8 medium eggs; 25g unsalted butter; ¾tbsp sriracha; tbsp picked fresh coriander leaves, with some stem attached; salt and black pepper

METHOD:

1. Preheat the oven to 200°C fan. Poke the sweet potatoes all over with a fork and place them on a medium, parchment-lined baking tray. Bake for 45-50 minutes. Set aside to cool and turn the oven down to 180°C fan.

2. Meanwhile, in a small bowl, mix together the onion, 1 tablespoon of lemon juice and a pinch of salt and set aside.

3. Remove the cooked potato skins and tear them into roughly 4cm pieces. Transfer the potato flesh to a large bowl. Place the skins back on the baking tray and toss with one tablespoon of oil, salt and pepper. Bake for eight minutes. Cool.

4. Use a fork to mash the potato flesh until smooth, then add the cheddar, garlic, cumin, 1 tsp n of oil, the remaining lemon juice, salt and pepper and mix.

5. Swirl oil in a lidded frying pan. Spoon in the mashed potato mixture. Place on a medium-high heat and leave to cook for about seven minutes. Turn heat to medium and make eight wells in the potato mixture, breaking an egg into each. Cover with the lid and cook until the whites are set and yolks are still runny.

6. While the eggs are cooking, put the butter and sriracha into a small saucepan on a medium heat and cook until the butter has melted, whisking. Remove the mixture from the heat before it starts to bubble.

7. When ready, spoon the sriracha butter all over the eggs, then top with a good handful of the crispy potato skins and pickles. Serve right away, with more potato skins.