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

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 ►►

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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


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.


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  1. 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.

  2. 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.

  3. 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!

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

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

  6. 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.🙏

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

  8. 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!)

  9. 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.

  10. 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✨

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

  12. 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.

  13. 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!

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