Roasted Sweet Potato And Spinach Cocotte Recipe

Prepare and Roast

Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into small cubes. In a mixing bowl, toss the sweet potatoes with olive oil, salt, and black pepper until evenly coated. Spread them out on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.

Sauté Spinach

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the fresh spinach and cook, stirring frequently, until wilted, about 3-4 minutes. Remove from heat and set aside.

Make the Whipped Feta

In a food processor, combine feta cheese, cream cheese, chopped jalapeno, olive oil, and lemon juice. Blend until smooth and creamy. Adjust seasoning with salt and pepper to taste. Transfer to a serving bowl and set aside.

Prepare Dukkah

In a dry skillet over medium heat, toast the raw cashews, coriander seeds, cumin seeds, and sesame seeds for about 5-7 minutes until fragrant and golden. Remove from heat, let cool slightly, and then chop coarsely. Stir in salt and set aside.

Fry the Eggs

In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Crack the eggs into the skillet, being careful not to break the yolks. Season with salt and black pepper. Cook for 3-4 minutes until the whites are set and the yolks are still runny. Remove from heat.