Sweet Potato Shakshuka with Sriracha Butter and Pickled Onions

An untraditional but delicious take on Shakshuka with a sweet potato base and crunchy roasted sweet potato skin on top.

Traditional shakshuka is made on a spiced tomato base with eggs cooking in the sauce and this is definitely a different take. We cooked it for dinner tonight and it was a real treat. Our kids aren't usually too keen on Shakshuka but they shoveled this down. I love recipes that use the whole vegetable and here the baked sweet potato flesh is the base of the shakshuka and the peel becomes a crunchy topping that you can use to scoop it up with. Or just eat them as chips.

• 1 kg (2 lb) sweet potatoes, skin on and scrubbed clean
• 1 small red onion, thinly sliced into rounds (100 g)
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 150 g (5 oz) mature cheddar, roughly grated
• 3 garlic cloves, crushed
• 1 tsp cumin seeds, roughly crushed with a pestle and mortar
• 8 medium eggs
• 25 g (1 oz) unsalted butter
• 3⁄4 tbsp sriracha
• 2 tbsp picked fresh coriander leaves, with some stem attached
• salt and black pepper