KITCHEN HACKS

Sweet Potato Shakshuka with Sriracha Butter and Pickled Onions

Serves 4, Prep 20 mins, Cook 1 hour, 20 mins

1kg sweet potatoes, skin on

and scrubbed clean

1 small red onion, thinly

sliced into rounds (100g)

2 tblsp lemon juice

3 tblsp olive oil

150g mature cheddar,

roughly grated

3 garlic cloves, crushed

1 tsp cumin seeds, roughly

crushed with pestle and mortar 8 medium eggs

25g unsalted butter

¾ tblsp sriracha

2 tblsps picked fresh coriander

leaves, with some stem attached Salt and black pepper

1 Preheat the oven to 200C fan. Poke the sweet potatoes all over with a fork (about 8 to 10 times) and place them on a medium, parchment-lined baking tray. Bake for 45 to 50 minutes, or until cooked through and softened. Set aside to cool and turn oven temperature down to 180C fan.

2 Meanwhile, in a small bowl mix together the onion, 1 tblsp lemon juice and a pinch of salt. Set aside to pickle.

3 Remove the cooked potato skins and tear them into roughly 4cm pieces. Transfer the potato flesh to a large bowl and set aside. Place the skins back on the baking tray and toss with 1 tblsp oil, a ¼ tsp of salt and a good grind of pepper. Bake for 8 minutes, or until nicely coloured and starting to crisp up. Set aside to cool and crisp up further.

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

5 Put the remaining tblsp of oil into a large frying pan, for which you have a lid, and swirl around to coat the bottom. Spoon the mashed potato mixture into the pan, using your spoon to distribute it evenly. Place on a medium to high heat and leave to cook for about 7 minutes, for the bottom to start to colour. Turn the heat down to medium and use a spoon to make eight wells in the potato mixture, breaking an egg into each. Sprinkle lightly with salt and pepper, cover with the lid and cook for 4 to 5 minutes, rotating the pan, or until the whites are set and the 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 constantly to emulsify. Remove the mixture from the heat before it starts to bubble

– you don’t want it to split.

7 When ready, spoon the sriracha butter all over the eggs, then top with a good handful of the crispy potato skins, half the pickled onion and all the picked coriander leaves. Serve right away, with the rest of the potato skins and pickled onion to eat alongside.

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Try the Killer Beans

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