Kafteji

Ingredients

• 500 g Waxy potatoes
• 4 pieces Long green bell peppers
• 4 pieces Ripe tomatoes
• 300 g Butternut squash or pumpkin
• 4 pieces Eggs
• 2 cloves Garlic cloves
• 1 tbsp Tunisian harissa in a tube or jar
• 1 tsp Ground coriander
• 1 tsp Ground caraway
• to taste Fine salt
• to taste Ground black pepper
• 1 l Sunflower oil for frying
• 0.5 bunches Fresh flat-leaf parsley
• 4 slices Tunisian bread or baguette

Method

1. Peel the potatoes and the squash, then cut them into even pieces suitable for frying; dry carefully to avoid splatters and achieve a surface that browns well.
2. Heat the oil in a pot or deep sauté pan; it is ready when a small piece of potato rises with vigorous bubbles without burning.
3. Fry the potatoes until they are golden on the outside and tender on the inside, then drain on paper towels and lightly salt while they are still hot.
4. Next, fry the squash until pliable, sweet, and lightly caramelized on the edges, then drain with the potatoes.
5. Prick the bell peppers and tomatoes, fry them until the skin blisters and the flesh collapses; drain them, then remove any overly thick skins if they detach easily.
6. Fry the eggs in the same oil until the whites are set and the edges begin to crisp, while keeping the yolks still runny.
7. On a large board, coarsely chop the fried vegetables with the eggs, crushed garlic, harissa, ground coriander, caraway, salt, and pepper; the texture should remain rustic, juicy, and not reduced to a purée.
8. Briefly reheat the mixture in a dry skillet or over very low heat if necessary, just long enough for the flavors to meld and the garlic to lose its bite.
9. Plate in a shallow bowl, sprinkle with chopped flat-leaf parsley, and serve immediately with bread for dipping.

Nutrition

Per serving

Energy

493.7 kcal

Protein

13.24 g

Carbohydrate

50.5 g

Fat

26.56 g

Fibre

5.91 g

Calcium

41.94 mg

Iron

1.74 mg

Magnesium

18.79 mg