Sweet Potato Shakshuka with Sri Racha Butter

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. Make a mash out of it.
• 2
  Meanwhile, mix the chopped red onion with lime juice and a pinch of salt. Let it sit to soften and gain a fresh taste. Cover with foil and place in the fridge, 5 minutes should be enough.
• 3
  In a large pot/pan, heat the oil (I used olive oil), then spread our sweet potato mixture over the pan and let it cook for 7 minutes on 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 shake the whole pot in a circle to cook the whites as well. It will take about 7 minutes.
• 4
  Meanwhile, melt the butter and mix it with sriracha, remember 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, baguette, or pita bread.
• 7
  TIP: Sladké brambory si můžeš připravit den předem, ať máš ráno co nejméně práce. Fungovat budou na posypání i nějaké opražené ořechy, sezam, či smažená cibulka Bylinky použíj jakýkoliv.