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Sweet Potato Shakshuka with Sriracha Butter
(0)
60 min
Under an hour
Knuspr-Küche
Diese Süßkartoffel-Shakshuka ist eine aufregende und würzige Variante des Frühstücksklassikers. Die Kombination aus süßen Bataten, geschmolzenem Cheddar und der feurigen Sriracha-Butter sorgt für eine wahre Geschmacksexplosion. Perfekt für einen ausgiebigen Brunch oder ein schnelles, gesundes Abendessen.
Ingredients
Preparation method
Ingredients overview
- 900 g of Sweet potatoes
- 4 tbsp of Olive oil
- 100 g of Cheddar cheese
- 1 tsp of Cumin (ground)
- 2 cloves of Garlic
- 4 of Eggs
- 50 g of Butter (room temperature)
- 1 tbsp of Sriracha
Preheat the oven to 200 °C. Place the sweet potatoes on a baking sheet, pierce several times with a fork, drizzle with 2 tbsp olive oil, season with salt and pepper. Bake for about 25–40 minutes until soft. Once cooked and slightly cooled, mash the inside with Cheddar, cumin, chopped garlic, and salt to form a coarse mash.
Transfer the mash to an oven-safe pan and press four wells into it. Crack an egg into each well. Return the pan to the oven and bake for approx. 8–10 minutes until the egg whites are set but the yolks are still runny.
Meanwhile, melt the butter in a small saucepan and stir in the Sriracha sauce. Drizzle the finished shakshuka with the Sriracha butter and serve immediately.
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