Tunisian Kaftaji

A mash-up of zucchini, yellow squash, potatoes, tomatoes, and fried eggs gets its spice from hot peppers and Tunisian harissa. Serve it warm with bread.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 265 Calories

Ingredients

• 5 eggs
• salt and pepper to taste
• 3 tomatoes, chopped
• 3 potatoes, peeled and cut into strips
• 2 zucchinis, thinly sliced
• 2 yellow squash, thinly sliced
• 2 hot chile peppers, chopped
• 1 tablespoon water, divided
• 2.5 tablespoons harissa

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.