Tunisian Kaftaji
A flavorful dish featuring pan-fried vegetables and eggs, seasoned with harissa, perfect for a quick meal.
Ingredients
- potatoes (3 )
- tomatoes (3 )
- zucchini (2 )
- yellow squash (2 )
- hot chile peppers (2 )
- eggs (5 )
- salt (0 )
- ground black pepper (0 )
- harissa (2.5 tablespoons)
- water (3 teaspoons)
Instructions
- 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 265
- fat: 7 g
- sats: 2 g
- carbs: 41 g
- fibre: 8 g
- protein: 13 g
- salt: 0 g