Extracted from the Ottolenghi test kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi (Ebury Press, £25)
1. Preheat the oven to 200°C/400°F fan. Prick the entire sweet potato 8 to 10 times with a fork and place on a medium-sized baking tray lined with parchment paper. Bake for 45-50 minutes or until cooked through and tender. Let cool and reduce oven temperature to 180°C/375°F fan.
2. Meanwhile, in a small bowl, combine the onion, 1 tablespoon lemon juice, and a pinch of salt to pickle.
3. Remove the cooked potato skin and tear into approximately 4cm pieces. Transfer the potato flesh to a large bowl and set aside. Place the shells back on the baking tray and toss with 1 tablespoon oil, 1/4 teaspoon salt, and finely ground black pepper. Bake for 8 minutes or until nicely colored and crispy. Set aside so it gets cooler and crispier.
4. Using a fork, mash the potato flesh until smooth, then mix in the cheddar cheese, garlic, cumin, a tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon salt, and a generous pinch of pepper.
5. Add the remaining tablespoon of oil to a large skillet with a lid, swirling to coat the bottom. Spoon the mashed potato mixture into the pan and use a spoon to spread it evenly. Place over medium heat and cook until bottom begins to color, about 7 minutes. Lower the heat to medium and use a spoon to make 8 wells in the potato mixture and crack in the eggs. Sprinkle lightly with salt and pepper, cover, and cook, rotating the pan, for 4 to 5 minutes, or until the whites are set and the yolks are still runny.
6. While the eggs are cooking, heat the butter and sriracha in a small saucepan over medium heat, stirring constantly until the butter melts and emulsifies. Remove the mixture from the heat before it starts to foam. You don’t want the mixture to split.
7. When ready, spread sriracha butter all over the eggs and top with a handful of crispy potato skins, half a pickled onion, and all the chosen cilantro leaves. Serve immediately. Eat the remaining potato skins and pickled onions as well.
