Honey I’m Hot Breakfast Shakshuka with Charred Pipian Sweet Potatoes

Honey I�m Hot Breakfast Shakshuka with Charred Pipian Sweet Potatoes

A sunny, vibrant breakfast riff on shakshuka that uses Honey I�m Hot to add a sweet-spicy brightness to the tomato-poivron sauce. Charred sweet potato wedges tossed in toasted pepitas and a touch of the hot honey bring crunch and smoky-sweet contrast. Serve family-style straight from the skillet for a showstopping morning or brunch.

Ingredients (serves 3-4)

• 2 medium sweet potatoes, scrubbed and cut into 3/4-inch wedges (about 1.25 lb)
• 2 tablespoons olive oil, divided
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 1/3 cup raw pepitas (pumpkin seeds)
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1 14-oz can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 2 tablespoons Apple Cider Vinegar (or use the vinegar note in the product)
• 3 tablespoons Honey I�m Hot (plus extra for drizzling)
• 4 large eggs
• 1/3 cup crumbled queso fresco or feta
• 2 tablespoons chopped fresh cilantro or parsley
• Lemon wedges, for serving

Equipment

• Large ovenproof skillet (10-12 inch)
• Baking sheet
• Small skillet for toasting pepitas

Instructions

1. Preheat the oven to 425 F. Toss the sweet potato wedges with 1 tablespoon olive oil, ground cumin, 1/2 teaspoon salt and a pinch of black pepper. Spread on a rimmed baking sheet in a single layer and roast until tender and charred at edges, 20 to 25 minutes, turning once halfway through.
2. While the potatoes roast, toast the pepitas in a small dry skillet over medium heat, shaking frequently until fragrant and lightly browned, about 3 to 4 minutes. Transfer to a bowl and, while warm, stir in 1 tablespoon unsalted butter and 1 tablespoon Honey I�m Hot to coat. Set aside.
3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the red bell pepper and continue to cook until softened, 4 to 5 minutes.
4. Add the garlic, smoked paprika and ground coriander and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook 1 minute more.
5. Pour in the diced tomatoes with their juices and apple cider vinegar. Bring to a simmer, breaking up any large tomato pieces with the back of a spoon. Stir in 3 tablespoons Honey I�m Hot. Taste and adjust seasoning with salt and pepper and an extra splash of the hot honey if you want more sweetness and heat balance.
6. Make four shallow wells in the simmering sauce and gently crack an egg into each well. Reduce heat to low, cover the skillet with a lid or foil and cook until egg whites are set but yolks remain runny, about 6 to 8 minutes. For firmer yolks, bake uncovered in the preheated oven for 6 minutes.
7. Remove skillet from heat. Scatter the roasted sweet potato wedges around the eggs and spoon some of the Honey I�m Hot pepita mix over the potatoes so they glisten and have crunch.
8. Sprinkle crumbled queso fresco and chopped cilantro or parsley over the whole skillet. Finish with a light drizzle of Honey I�m Hot for an extra glossy sweet-heat pop and a squeeze of lemon to brighten flavors.
9. Serve directly from the skillet with toasted crusty bread or warm flatbreads to scoop up runny yolks and sauce.

Notes

• Make it vegetarian-friendly as written. For a smoky meat addition, stir in 4 ounces diced chorizo in step 3 and cook until browned before adding garlic.
• To make ahead, roast the sweet potatoes and prepare the sauce up to step 6, cool and refrigerate separately up to 2 days. Rewarm, then poach the eggs just before serving.
• Creative use of Honey I�m Hot: use it three ways in this dish
  folded into the tomato sauce for base heat, glazed on toasted pepitas for crunchy sweet-spicy bites, and drizzled over finished skillet for aroma and shine.