Join Yotam Ottolenghi for his non-traditional take on North African shakshuka, made with creamy sweet potatoes and gooey cheddar cheese. Along with pickled onions and a spicy butter sauce for a touch of heat, this delicious dish is vibrant, flavorful, and makes a wonderful meal for breakfast, brunch, or even dinner! GET THE RECIPE ►► https://f52.co/3vcRZOr

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VIDEO CHAPTERS
00:00:00 Intro
00:02:34 - Build Your Base
00:06:29 - The Mise en Place
00:08:19 - In Go Your Eggs
00:10:57 - Toppings & Tasting

PREP TIME: 20 minutes
COOK TIME: 1 hour 20 minutes
SERVES: 4

INGREDIENTS

2 pounds 2 ounces (1 kilogram) sweet potatoes, skin on and scrubbed clean
1 small red onion (3 1/2 ounces/100 grams), thinly sliced into rounds
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 1/3 cups (150 grams) coarsely grated mature cheddar
3 garlic cloves, minced
1 teaspoon cumin seeds, roughly crushed with a mortar and pestle
8 large eggs
2 tablespoons unsalted butter
2 1/4 teaspoons sriracha
2 tablespoons cilantro leaves, with some stems attached
Kosher salt and freshly ground black pepper, to taste

Recipe excerpted with permission from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi, published by Clarkson Potter © 2021.

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