Sweet Potato Shakshuka and Sriracha Butter by Adam Rundus

INSTRUCTIONS

• 1
  Preheat the oven to 200 °C. Spread the sweet potatoes on a baking sheet, pierce them with a fork, drizzle with 2 tablespoons of olive oil, season with salt and pepper. Bake for about 25–40 minutes, until soft. Once done and cooled, mix them with cheese, cumin, garlic, and salt. Mash it into a purée.
• 2
  Meanwhile, mix the sliced red onion with lime juice and a pinch of salt. Let it rest to soften and acquire a fresh taste. Cover with foil and refrigerate; 5 minutes should be enough.
• 3
  In a large pot/pan, heat the oil (I used olive oil), then spread our sweet potato mixture across the entire pan and let it fry for 7 minutes over medium heat. We want it to have a crispy crust on the bottom. Then, make wells and crack the eggs into them. Cover with a lid and occasionally swirl the entire pot to help the egg whites set. This will take approximately 7 minutes.
• 4
  Meanwhile, melt the butter and mix it with sriracha, remembering to stir constantly.
• 5
  Once the eggs are done, sprinkle the shakshuka with grated feta. Add the pickled onion, drizzle with sriracha butter, and sprinkle with fresh coriander and chili flakes.
• 6
  Serve immediately, ideally with crusty bread, a baguette, or pita bread.
• 7
  TIP: You can prepare the sweet potatoes a day in advance to minimize morning work. Roasted nuts, sesame seeds, or fried onions will also work as a topping. Use any herbs.