Tunisian Kaftaji
Course: VegetablesCuisine: EuropeanPrep Time
30 mins
Cook Time
25
minutesAdditional Time
5
minutesTotal Time
1 hr
Servings
4
Ingredients
3 — potatoes, peeled and cut into strips
3 — tomatoes, chopped
2 — zucchini, thinly sliced
2 — yellow squash, thinly sliced
2 — hot chile peppers, chopped
5 — eggs
undefined — salt and ground black pepper to taste
2 ½ tablespoons — harissa
3 teaspoons — water, divided
Directions
- Heat a nonstick skillet over medium heat. Add potatoes, tomatoes, zucchini, yellow squash, and chile peppers; cook and stir occasionally until vegetables are tender, about 20 minutes. Transfer vegetables to a bowl; set aside.
- Return skillet to the burner over medium heat. Crack eggs into the skillet; fry until whites are set but yolks are still runny, about 5 minutes. Transfer eggs to the bowl of vegetables; season with salt and black pepper.
- Cut eggs and vegetables, using two knives, mincing mixture into small pieces until well blended. It will look mushy.
- Combine harissa with water, one teaspoon at a time, in a separate bowl until pourable but still thick. Pour harissa over kaftaji; serve.
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