Extract from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi (Ebury Press, £25)
1. Preheat the oven to 200°C/400°F fan. Pierce the sweet potatoes with a fork (about 8-10 times) and place them on a medium baking tray lined with baking paper. Bake for 45-50 minutes or until cooked through and softened. Leave to cool and lower the oven temperature to 180°C fan/375°F.
2. Meanwhile, in a small bowl, mix the onion, 1 tablespoon lemon juice and a pinch of salt and set aside for the brine.
3. Remove the peel from the cooked potatoes and cut them into pieces of approximately 4 cm. Transfer the potato pulp to a large bowl and set aside. Place the peels back on the baking tray and season them with 1 tablespoon of oil, 1⁄4 teaspoon of salt and a good grinding of pepper. Cook for 8 minutes or until nicely colored and starting to crisp. Set aside to cool and crisp up further.
4. Use a fork to mash the potato flesh until smooth, then add the cheddar, garlic, cumin, another tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon of salt and a generous grind of pepper, and stir to combine.
5. Place the remaining tablespoon of oil in a large pan, fitted with a lid, and turn it to coat the bottom. Pour the mashed potato mixture into the pan, using the spoon to spread it evenly. Place over medium-high heat and cook for about 7 minutes, until the bottom begins to colour. Lower the heat to medium and use a spoon to make eight wells in the potato mixture, cracking an egg into each. Lightly salt and pepper, cover with the lid and cook for 4-5 minutes, rotating the pan, or until the egg whites are set and the yolks are still liquid.
6. While the eggs cook, place the butter and sriracha in a small saucepan over medium heat and cook until the butter is melted, whisking constantly to emulsify. Remove the mixture from the heat before it starts to boil – you don’t want it to break.
7. Once ready, spread the sriracha butter all over the eggs, then add a good handful of crispy potato peels, half the pickled onion and all the picked coriander leaves. Serve immediately, with the rest of the potato skins and pickled onion to eat alongside.
