Sweet Potato Shakshuka With Sriracha Butter & Pickled Onions From Ottolenghi Test Kitchen Recipe on Food52 (2024)

British

by: Food52

February22,2022

2 Ratings

Sweet Potato Shakshuka With Sriracha Butter & Pickled Onions From Ottolenghi Test Kitchen Recipe on Food52 (1)

Prep time 20 minutes
Cook time 1 hour 20 minutes
Serves 4

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Author Notes

A far cry from a classic shakshuka, yes, but we’ve found that sweet potatoes provide just the right amount of moisture and heft to serve as a base for these eggs. Serve this vibrant dish as a weekend brunch; it sure looks the part.

Make it your own:

– Save time by cooking the sweet taters in the microwave instead.
– Use any kind of oozy, melty cheese and any spice you like for the base.
– Experiment with other hot sauces, such as Tabasco or harissa. —Food52

Test Kitchen Notes

Test Kitchen-Approved

What You'll Need

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Sweet Potato Shakshuka With Sriracha Butter & Pickled Onions From Ottolenghi TestKitchen

Ingredients

2 pounds2 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 tablespoonsfreshly squeezed lemon juice
3 tablespoonsextra-virgin olive oil
1 ¹/₃ cups(150 grams) coarsely grated mature cheddar
3 garlic cloves, minced
1 teaspooncumin seeds, roughly crushed with a mortar and pestle
8 large eggs
2 tablespoonsunsalted butter
2 ¹/₄ teaspoonssriracha
2 tablespoonscilantro leaves, with some stems attached
Kosher salt and freshly ground black pepper, to taste

Directions

Preheat the oven to 425°F. Poke the sweet potatoes all over with a fork (about 8 to 10 times) and place them on a medium, parchment-lined baking sheet. Bake for 45 to 50 minutes, or until cooked through and softened. Set aside to cool and turn the oven temperature down to 400°F.
Meanwhile, in a small bowl, mix together the red onion, 1 tablespoon of lemon juice, and a pinch of salt and set aside.
Remove the cooked potato skins and tear them into roughly 11⁄2-inch/4cm pieces. Transfer the potato flesh to a large bowl and set aside. Place the skins back on the baking sheet and toss with 1 tablespoon of oil, 1⁄4 teaspoonof salt, and a good grind of pepper. Bake for 8 minutes, or until nicely colored and starting to crisp up. Set aside to cool and crisp up further.
Use a fork to mash the potato flesh until smooth, then add the cheddar, garlic, cumin, another 1 tablespoon of oil, the remaining 1 tablespoon of lemon juice, 1 teaspoon of salt, and a generous grind of pepper, and mix to combine.
Put the remaining 1 tablespoon 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 medium-high heat and let cook for about 7 minutes, for the bottom to start to color. 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.
While the eggs are cooking, put the butter and sriracha into a small saucepan on 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!
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 cilantro leaves. Serve right away, with the rest of the potato skins and pickled onion to eat alongside.

Tags:

British
Middle Eastern
Breakfast

See what other Food52ers are saying.

jorlofsky
Ella Jane
Darian

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3 Reviews

jorlofsky November 27, 2022

Made it just as per the video and it was amazing. So much flavor. Since there were only 2 of us, I made a full recipe but only poached 2 eggs. We'll just heat up the leftovers, either with or without newly poached eggs. The only think I disagreed with in the video was the statement that it would make a "light" dinner. It was a fabulous and very rich dinner!

Ella J. March 2, 2022

Made it exactly as written, and it was amazing! The creamy, cheesy, spiced sweet potato, cheese, and egg mixture perfectly balanced by the pickled onion, cilantro, sriracha butter, and crispy sweet potato skins! Highly recommend.

Darian February 25, 2022

This is SO SO good, and like any Ottolenghi recipe, has a lot of layered textures and flavors. The skins were a standout.

Sweet Potato Shakshuka With Sriracha Butter & Pickled Onions From Ottolenghi Test Kitchen Recipe on Food52 (2024)

FAQs

Are sweet potatoes carbs or protein? ›

Sweet potatoes are mainly composed of carbs. Most of the carbs come from starch, followed by fiber. This root vegetable is also relatively low in protein but still an important protein source in many developing countries.

Can you make shakshuka without bell peppers? ›

Many shakshuka recipes add bell peppers in addition to tomatoes. I usually don't. But if you'd like, you can add 1-2 finely chopped bell peppers and cook them with the onions.

Read The Full Story ›

Is it OK to eat a sweet potato everyday? ›

If you enjoy sweet potatoes, you can absolutely enjoy them daily. However, eating multiple sweet potatoes every day could cause a harmless condition called carotenodermia, where your skin turns yellow-orange. You may also want to be cautious about your sweet potato intake if you have a history of kidney stones.

Tell Me More ›

Is sweet potato a bad carb? ›

Sweet potatoes contain the “good” kind of carbs – often called “complex carbohydrates.” Complex carbohydrates are considered healthier than simple carbohydrates. They take longer to digest and create more lasting energy.

Know More ›

What dish is similar to shakshuka? ›

This Turkish Menemen features a blend of tomato sauce, green pepper, and chilli pepper. Same base as the Shakshuka, but with a spicy spin! When you've mastered the basics and want to experiment with spices, this Indian style skillet is just what you need.

What is traditionally served with shakshuka? ›

Bread or pita bread.

The first side you want to serve with your shakshuka is of course the bread, so you can dip it into the sauce. For a very western version, you'll want to make a classic no-knead bread (super easy!) for the occasion.

Keep Reading ›

What's the difference between shakshuka and menemen? ›

Both Shakshuka and Menemen serve as rich, cultural embodiments of their respective cuisines. Shakshuka, with its layered flavors, mirrors the diversity of North African and Israeli culinary heritage. Menemen, by contrast, champions simplicity and freshness, epitomizing Turkish cuisine's essence.

Know More ›

Is sweet potato OK for low carb diet? ›

‌Sweet potatoes have a lot of carbohydrates. One 5-inch sweet potato has about 26 grams of carbohydrates. In a low-carb diet, one sweet potato has half of the calories from carbohydrates that you may be allowed. But that's still less than the carb content of a white potato: 35 grams, on average.

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Is sweet potato good for you losing weight? ›

Absolutely. Besides their health benefits, sweet potatoes are a great addition to any weight loss diet. First up, they're very high in fibre — especially soluble fibre. Soluble fibre is excellent because it slows down your digestion and helps you feel full, which can curb the urge to snack between meals.

Explore More ›

What is the healthiest way to eat sweet potatoes? ›

Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.