Spiced Sweet Potato Shakshuka With Sriracha Butter

In a small saucepan, combine white vinegar, hot water, sugar, and salt. Heat gently until sugar dissolves, then pour over the thinly sliced red onions in a heatproof jar or bowl. Set aside to pickle at room temperature.

Preheat the oven to 200°C/400°F. Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Roast until completely tender when pierced with a knife.

Remove the sweet potatoes from the oven and slice them in half lengthwise. Allow them to cool slightly, then carefully scoop out the flesh into a mixing bowl, keeping the skins fully intact. Set the skins aside.

Tear the reserved sweet potato skins into bite-sized pieces. Toss them on the baking sheet with 15ml of olive oil and a pinch of salt. Return to the 200°C/400°F oven to crisp up.

Mash the scooped sweet potato flesh with the remaining 15ml of olive oil, minced garlic, ground cumin, smoked paprika, kosher salt, and warm vegetable broth until it reaches a smooth, hummus-like consistency. Add more broth if the mixture is too thick.

Reduce the oven temperature to 190°C/375°F. Spread the sweet potato mash evenly across the bottom of a cast iron skillet. Use the back of a spoon to create four deep indents or wells in the mash. Carefully crack one egg into each well.

Transfer the skillet to the oven. Bake until the egg whites are set but the yolks remain runny. For maximum food safety, eggs should reach an internal temperature of 74°C/165°F. If serving to vulnerable populations, use pasteurized eggs or bake until yolks are fully firm.

While the eggs bake, melt the butter in a small saucepan over low heat. Once melted, remove from heat and vigorously whisk in the sriracha sauce until fully emulsified and slightly thickened.

Remove the skillet from the oven. Drizzle the sriracha butter generously over the sweet potato and eggs. Scatter the crispy potato skins and drained pickled onions over the top. Garnish with chopped fresh cilantro and serve immediately.