Tunisian Kaftaji

Name: Tunisian Kaftaji
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 1/2 tablespoons harissa; 1 tablespoon water, divided

9 ingredients

4 steps

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 1/2 tablespoons harissa
1 tablespoon water, divided

Directions

1

Heat a nonstick skillet over medium heat. Cook the zucchini, yellow squash, tomatoes, potatoes, and chile peppers, stirring occasionally, until the vegetables are tender, about 20 minutes. Transfer the vegetables to a bowl and set aside.
2

Return the skillet to the burner over medium heat. Crack the eggs into the skillet and fry them until the whites are set but the yolk is still runny, about 5 minutes. Add the eggs to the bowl of vegetables and season with salt and pepper.
3

Using two knives, cut into the eggs and vegetables, mincing the mixture up into small pieces until well blended. It will look mushy.
4

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 and serve.