Name: Kafteji Fried Vegetables with Egg
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 2 medium russet potatoes (about 1 lb), peeled and cut into 1/2-inch cubes; 1 large zucchini, cut into 1/2-inch cubes; 1 red bell pepper, cored and diced; 1 green bell pepper, cored and diced; 1 large yellow onion, chopped; 2 medium tomatoes, diced; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp sweet paprika; 3 tbsp olive oil; 1 tsp salt, plus more to taste; 1/2 tsp freshly ground black pepper; 2 tbsp Tunisian harissa paste; 1 tbsp tomato paste; 2 tbsp warm water; 4 large eggs; 2 tbsp chopped fresh flat-leaf parsley; 1 tbsp lemon juice

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Kafteji is a beloved Tunisian street-food skillet of golden-fried potatoes, peppers, zucchini, and tomatoes tossed with warm cumin and harissa. Crowning the warm vegetables with a gently fried egg turns it into a hearty breakfast or quick supper that captures the bold, sun-soaked flavors of North Africa.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

385 kcalCalories
20 gFat
4 gSaturated Fat
38 gCarbs
6 gFiber
8 gSugar
14 gProtein
520 mgSodium
950 mgPotassium
85 mgCalcium
3.5 mgIron
68 mgVitamin C
190 mcgVitamin A

Ingredients

For the vegetables

2 medium russet potatoes (about 1 lb), peeled and cut into 1/2-inch cubes
1 large zucchini, cut into 1/2-inch cubes
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
1 large yellow onion, chopped
2 medium tomatoes, diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp sweet paprika
3 tbsp olive oil
1 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper

For the harissa sauce and eggs

2 tbsp Tunisian harissa paste
1 tbsp tomato paste
2 tbsp warm water
4 large eggs
2 tbsp chopped fresh flat-leaf parsley
1 tbsp lemon juice

Directions

Pat the diced potatoes and zucchini dry with a clean towel; moisture is the enemy of a good crust. Heat the olive oil in a large 12-inch skillet over medium-high heat until shimmering.
Add the potatoes in a single layer and fry, turning occasionally, for 8 to 10 minutes until deep golden and just tender. Transfer to a plate and set aside.
Reduce heat to medium, add the onion, both peppers, and garlic to the same skillet, and cook for 5 minutes until softened and lightly charred at the edges.
Stir in the cumin, coriander, paprika, salt, and pepper and toast for 30 seconds until fragrant, then add the tomatoes, zucchini, and reserved potatoes. Cook for 4 to 5 minutes, stirring gently, until the zucchini is tender and the tomatoes have broken down into a glossy sauce.
Whisk the harissa, tomato paste, and warm water in a small bowl, drizzle over the vegetables, and toss to coat evenly. Taste and adjust salt.
Make 4 shallow wells in the vegetable mixture and crack an egg into each. Cover the skillet, reduce heat to low, and cook for 3 to 4 minutes until the whites are set but the yolks remain runny.
Sprinkle with parsley and lemon juice and serve straight from the skillet with crusty bread for scooping.

Cook’s Notes

For the crispiest potatoes, don't crowd the pan; fry them in two batches if your skillet is small.
Swap in Yukon Gold potatoes if you prefer a creamier interior that holds together better when tossed.
Adjust harissa to taste; mild varieties work for a gentle warmth, while authentic Tunisian paste brings serious heat.
Serve with toasted day-old baguette to soak up the runny yolks and spiced tomato juices.
Leftover kafteji reheats well in a dry skillet over medium heat; add a fresh fried egg on top to revive it.