Sweet Potato Shakshuka with Sriracha Butter

Preheat the oven to 200 °C. Prick the sweet potatoes with a fork, drizzle with 2 tablespoons of olive oil, season with salt and pepper, then bake for 25-40 minutes until completely soft. Once done, let them cool slightly, then mix with the grated cheddar, cumin, and crushed garlic. Mash into a coarse purée.

Meanwhile, mix the thinly sliced red onion with the lime juice and a pinch of salt. Let it sit for at least 5 minutes for the onion to soften and absorb the tangy flavor.

Heat oil in a large pan, then spread the sweet potato mixture evenly. Cook over medium heat for about 7 minutes until the bottom forms a crispy crust. Then, make wells in the mixture and crack the eggs into them. Cover and cook for another 7 minutes until the whites are set but the yolks are still runny.