Tunisian Kaftaji
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Heat a nonstick skillet over medium heat
2
Cook the zucchini, yellow squash, tomatoes, potatoes, and chile peppers, stirring occasionally, until the vegetables are tender, about 20 minutes
3
Transfer the vegetables to a bowl and set aside
4
Return the skillet to the burner over medium heat
5
Crack the eggs into the skillet and fry them until the whites are set but the yolk is still runny, about 5 minutes
6
Add the eggs to the bowl of vegetables and season with salt and pepper
7
Using two knives, cut into the eggs and vegetables, mincing the mixture up into small pieces until well blended
8
It will look mushy
9
In a separate bowl, mix the harissa with water, one teaspoon at a time, until the mixture is pourable but still thick
10
Pour the harissa over the kaftaji and serve