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Tunisian Kaftaji
Tunisian Kaftaji
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Spicy Tunisian harissa veggies with fried eggs, served warm with bread.
Ingredients:
  • 2 zucchinis, thinly sliced
  • 2 yellow squash, thinly sliced
  • 3 tomatoes, chopped
  • 3 potatoes, peeled and cut into strips
  • 2 hot chile peppers, chopped
  • 5 eggs
  • salt and pepper to taste
  • 2.5 tablespoons harissa
  • 1 tablespoon water, divided
Instructions:
  • Preheat a nonstick skillet over medium heat. Sauté the zucchini, yellow squash, tomatoes, potatoes, and chile peppers, stirring occasionally, until tender, for about 20 minutes. Transfer the veggies to a bowl and set aside.
  • Place the skillet back on the stove over medium heat. Crack the eggs into the skillet and cook until whites are firm but yolks are still soft, approximately 5 minutes. Transfer the eggs to the bowl of vegetables and season with salt and pepper to taste.
  • Mince the eggs and vegetables together using two knives until well blended and mushy in appearance.
  • Combine the harissa with water gradually in a separate bowl until it reaches a pourable yet thick consistency. Drizzle the harissa over the kaftaji before serving.

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