Sweet potato shakshuka with sriracha butter and pickled onions

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 4


By Yotam Ottolenghi
From Saturday Kitchen


  • 1kg/2lb 4oz sweet potatoes, skin on and scrubbed clean
  • 3 tbsp olive oil
  • 150g/5½oz mature cheddar, roughly grated
  • 3 garlic cloves, crushed
  • 1 tsp cumin seeds, roughly crushed with a pestle and mortar
  • 1 tbsp lemon juice
  • 8 medium free-range eggs
  • 2 tbsp fresh coriander leaves, with some stem attached
  • salt and freshly ground black pepper

For the pickled onions

  • 1 small red onion, thinly sliced into rounds
  • 1 tbsp lemon juice

For the sriracha butter

  • 25g/1oz unsalted butter
  • ¾ tbsp sriracha
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