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- Prepare the Pickled Onions:
- In a small saucepan, combine the vinegar, water, sugar, salt, and peppercorns. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Place the sliced onions in a jar or bowl and pour the hot pickling liquid over them.
- Let cool to room temperature, then cover and refrigerate until ready to use.
- Make the Sriracha Butter:
- In a small bowl, mix together the softened butter, Sriracha sauce, and honey if using.
- Set aside or refrigerate if preparing ahead of time.
- Prepare the Shakshuka:
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and diced red bell pepper, and cook for another 2 minutes.
- Add the diced sweet potato, cumin, smoked paprika, coriander, and cinnamon. Cook, stirring occasionally, until the sweet potatoes start to soften, about 10 minutes.
- Stir in the diced tomatoes and vegetable broth. Bring to a simmer and cook until the sweet potatoes are tender and the sauce has thickened, about 10 minutes. Season with salt and black pepper.
- Create small wells in the sauce and carefully crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 6-8 minutes.
- Serve:
- Dollop the Sriracha butter on top of the shakshuka just before serving.
- Garnish with fresh cilantro and serve with pickled onions on the side.
Conclusion:
Ottolenghi’s Sweet Potato Shakshuka with Sriracha Butter and Pickled Onions is a vibrant and satisfying dish that turns a classic recipe into something truly special. The combination of sweet potatoes, spiced tomato sauce, and perfectly poached eggs creates a rich and hearty meal, while the Sriracha butter adds a fiery kick and the pickled onions offer a refreshing contrast. This dish is not only delicious but also a feast for the eyes, making it a standout choice for any occasion. Enjoy the harmonious blend of flavors and textures in every bite!
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