The Creamiest Rustic Sweet Potato Shakshuka | ​​Food52 + Ottolenghi Test Kitchen: Shelf Love

Join Yotam Ottolenghi for his non-traditional take on North African shakshuka, made with creamy sweet potatoes and gooey cheddar cheese. Along with pickled onions and a spicy butter sauce for a touch of heat, this delicious dish is vibrant, flavorful, and makes a wonderful meal for breakfast, brunch, or even dinner! GET THE RECIPE ►► f52.co/3vcRZOr
Check out all the OTK Shelf Love episodes: kzbin.info?list...
Subscribe to the OTK KZbin channel - ‪@Ottolenghi‬
(kzbin.info/door/cGw...)
Order OTK: Shelf Love wherever you are - smarturl.it/ShelfLove
Shop: Feast Dinnerware by Yotam Ottolenghi - f52.co/2YrIVHj
Looking for something specific?
VIDEO CHAPTERS
00:00:00 Intro
00:02:34 - Build Your Base
00:06:29 - The Mise en Place
00:08:19 - In Go Your Eggs
00:10:57 - Toppings & Tasting
PREP TIME: 20 minutes
COOK TIME: 1 hour 20 minutes
SERVES: 4
INGREDIENTS
2 pounds 2 ounces (1 kilogram) sweet potatoes, skin on and scrubbed clean
1 small red onion (3 1/2 ounces/100 grams), thinly sliced into rounds
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 1/3 cups (150 grams) coarsely grated mature cheddar
3 garlic cloves, minced
1 teaspoon cumin seeds, roughly crushed with a mortar and pestle
8 large eggs
2 tablespoons unsalted butter
2 1/4 teaspoons sriracha
2 tablespoons cilantro leaves, with some stems attached
Kosher salt and freshly ground black pepper, to taste
Recipe excerpted with permission from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi, published by Clarkson Potter © 2021.
SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8
CONNECT WITH FOOD52
Web: food52.com
Facebook: / food52
Instagram: / food52
Pinterest: / food52
Twitter: / food52
TikTok: / food52
Food52 newsletter: f52.co/newsletter
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

[@angelamcentee1277]

I've never heard anyone say eggs just make you happy before, it made me happy to hear it. I bet this is really comforting to eat on a winter's day!

[@passiveaggressive6175]

This man is my absolute favourite in the whole world. He is so incredibly talented gentle and kind

[@louiseh.218]

Making Ottolenghi recipes has been my favorite pastime to survive yet another quarantine and this recipe was simply delicious. Thank you!

[@abrooklyngirllinda]

Amazing. Thank you Ottolenghi and the OTK ~~~ !

[@sarahall-kapp9141]

I learned to cook in Italy and returned to America by accident being in your kitchen is wonderful much love Sara

[@claire778]

Yes, I LOVED how well the eggs cooked in the moisture from the sweet potato. And the sticky bits are indeed the best. After those onions! This was a really exciting one to discover so I thank you all for it.🙏

[@claire778]

I've made this twice, will do so soon again and will happily assert it is DELICIOUS even if I'm sure I need to keep learning all of its secrets. The crispy skins are a delight and I make more of the onions as they are welcome. It was a fast favourite!

[@claire778]

Yeah, four times and counting now.

[@DianeH2038]

I made this for dinner tonight; it was astoundingly good. I only had half a kilo of sweet potatoes, so I used those plus a half a kilo of russets. fortunately I was able to keep everything else the same. it's SO good with homemade bread!

[@dianeleirer9878]

Wonderful! Thank you. I’m looking forward to cooking this.😊

[@karetoev4999]

I love this guy. You should have him on more often. Great vid!

[@whatshername369]

If you go to OTK Test Kitchen or Ottolenghi Test Kitchen they have weekly videos. I am not 100% sure of the spelling of his last name. I really like him too.

[@nataliemscrzysxycoolharris]

This is very interesting. I'm loving the flavor infusions.

[@bhn028]

❤️❤️❤️, thank you!

[@Brainhoneywalker]

I ate all my chips before the shakshuka was done cooking. 😕 They were amazing. That thing made my home smell like the kitchen corner of paradise. YUMMMMMMMM.

[@momoha-kaigo]

野菜も入っているので色合いもよく、とってもおいしそうですね✨

[@jodrew1845]

Another wonderful vlog. Who would have known that it is one of your final episodes.

[@ccshamp]

This was a delight! The pickled onions were key.

[@saraatppkdotpt8140]

Consistently nice content 👍

[@Ayat78]

Would be interesting to see what your interpretation of Algerian Karentita would be like ??? I don’t like Shakshuka because I have really gone off tomato sauce ! I am going to try this looks delicious !

[@abidabuosi8089]

wonderfull

[@LY43537]

Protip: poke the sweet potato and then wrap in a wet napkin and microwave fro 10-12 minutes (depending on size). Same result. A third of the time.

[@masasersic]

When he mentioned doing it on polenta, it clicked for me that I've been making savory oatmeal shakshuka for a while now, without realizing. 😂 Same vibes, oatmeal with cheese and spices, garnished with arugula.

[@joannar.pernick4583]

Really interesting to think about! I have an odd reaction where oatmeal doesn’t fill me up, but this is a great possibility, thank you for that connection with what he said re moisture/polenta!

[@orangeorlemons]

Does it really need to roasted? can i opt to boil the sweet potato

[@ra-yb7sq]

what can i use instead of cheese

[@jeannecastellano7181]

I've got lots of sweet potatoes and eggs. Guess what I'm going to make?🤪I'm American, so please include Imperial measurements in your recipes.

[@Mina-iz2cn]

What kind of pan does he use ?

[@jean-francoisdaignault9612]

I’ve been asking this question in various cooking video comments section : Adding salt to (nearly) everything, I get. It boosts/contrasts with the other flavours and “rounds out” a dish. But pepper?? To me pepper is such a specific flavour and spice. I love it, but putting it on everything to me would be like adding cinnamon, or cardamom, or juniper berries to all your food. Why/how has pepper come to be so ubiquitous? Please feel free to reply and comment, I’m very curious! Merci! (Edit : great video and recipe, btw! I love this channel!)

[@benaviberkowitz2115]

I've also been searching for this answer.

[@Elimoo]

I add pepper to almost anything savoury. I rarely add salt. My food, my preference.

[@given2dream]

I almost always add pepper when I add salt. Not enough to make the dish spicy or peppery, but enough to add some complexity. Have you ever watched Chef John’s Food Wishes videos? He adds a sprinkle of cayenne pepper to almost everything, for very similar reasons. His explanation is somewhere on the inter webs and will probably be a much more detailed answer to your question.

[@savelatin]

When this recipe says North African, does anyone know if there is a particular country this is from?

[@retropian]

I’m going to try making a vegan version.

[@robertdctrey]

His oven temps are in celsius aren't they?

[@UIAutomationCore]

Whenever I try an Ottolenghi recipe, I think, "How is this going to work? This is going to be terrible!" Then magic happens.

[@bills.6201]

Will aubergine (eggplant) work as a base too?

[@given2dream]

Did you try the eggplant? Since he mentioned pumpkin, I’m thinking butternut squash would work well.

[@bills.6201]

@@given2dream No I didn't try the eggplant. Butternut squash sounds good, though.

[@refatrabadi6656]

YO, Am surprised you didn’t sprinkle your favorite mixed spiced Za’aatar on your potato skins instead of salt .

[@chrisgordon9829]

Hello Editor. The eggs went in, the chili butter was created, and then the eggs went in!?! Just recently subscribed and your channel has already taken a hit. There are hundreds of food centric channels out here, please pay attention. Thanks.

[@blazedroots]

you talking about the shot with the intercard copy introducing the section? i dont think it was the editor not paying attention, i think it was you

[@bjtighe6484]

sweet potatoes -- yuk!! took this recipe, but went back to regular potatoes.