Follow these steps for perfect results
zucchini
thinly sliced
yellow squash
thinly sliced
tomatoes
chopped
potatoes
peeled and cut into strips
hot chile peppers
chopped
eggs
fried
salt
to taste
pepper
to taste
harissa
water
divided
Thinly slice the zucchinis.
Thinly slice the yellow squash.
Chop the tomatoes.
Peel the potatoes and cut them into strips.
Chop the hot chile peppers.
Heat a nonstick skillet over medium heat.
Add the zucchini, yellow squash, tomatoes, potatoes, and chile peppers to the skillet.
Cook the vegetables, stirring occasionally, until tender, about 20 minutes.
Transfer the cooked vegetables to a bowl and set aside.
Return the skillet to the burner over medium heat.
Crack the eggs into the skillet.
Fry the eggs until the whites are set but the yolk is still runny, about 5 minutes.
Add the fried eggs to the bowl of vegetables.
Season the mixture with salt and pepper to taste.
Using two knives, cut into the eggs and vegetables, mincing the mixture up into small pieces until well blended.
In a separate bowl, mix the harissa with water, one teaspoon at a time, until the mixture is pourable but still thick.
Pour the harissa over the kaftaji.
Serve the kaftaji immediately.
Expert advice for the best results
Adjust the amount of harissa to your spice preference.
Serve warm or at room temperature.
Everything you need to know before you start
5 minutes
Can be made a day ahead.
Serve in a shallow bowl.
Serve with crusty bread.
Light and refreshing
Discover the story behind this recipe
Common dish in Tunisian cuisine.
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