Tunisian · Lunch · Medium

Tunisian Fried Vegetables and Eggs (Kafteji)

Name: Tunisian Fried Vegetables and Eggs (Kafteji)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Tunisian
Ingredients: 1 lb potatoes, peeled, cut into 1/2-inch cubes; 1 lb pumpkin, peeled, cut into 1/2-inch cubes; 2 green bell peppers, cut into strips; 2 onions, thinly sliced; 4 eggs; ¾ cup olive oil, for shallow-frying; 1 tsp ras el hanout; ¾ tsp salt; ½ tsp black pepper

Total: 1 hr 5 min
Prep: 20 min
Serves: 4
Calories: 365

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Golden potatoes, sweet pumpkin and peppers are chopped together with set eggs and warm spice. Each spoonful mixes soft vegetables with crisp browned edges.

Cooking the vegetables separately gives Tunisian Fried Vegetables and Eggs (Kafteji) its varied texture. Potatoes need more time than peppers, while pumpkin browns quickly and brings sweetness to the finished chopped mixture.

Cut the potato and pumpkin into small cubes so they cook evenly. Drain each batch before combining, then chop with a broad knife rather than using a processor, which would erase the distinct pieces.

Savory Hearty Crispy Street Food Vegetarian Gluten-free Dairy-free Nut-free

Method

Heat the olive oil in a wide skillet over medium heat to 350°F (175°C). Fry the potatoes for , turning often, until golden and tender. Lift onto paper towels.
Fry the pumpkin in the same oil for until browned and soft. Drain beside the potatoes. Fry the green bell peppers for until blistered and tender, then drain.
Pour off all but 1 tbsp oil. Cook the onions over medium-low heat for until golden, stirring often. Add the ras el hanout for , then transfer to the vegetables.
Crack the eggs into the skillet and cook over medium-low heat for until the whites and yolks are set, turning if needed.
Transfer the vegetables and eggs to a large board. Sprinkle with salt and black pepper and chop together into rough bite-size pieces. Return briefly to the warm pan to toss, then serve.

Forkue tips

Use a firm cooking pumpkin, not a large carving pumpkin, for flesh that holds its shape while frying.

Storing and reheating

Refrigerate for up to 3 days. Reheat in a wide skillet over medium heat to drive off moisture and restore some browned edges. The eggs will become firmer on reheating.

Kitchen gear

SkilletTop picks on Amazon Frying thermometerTop picks on Amazon

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Nutrition per serving, estimated

365Calories

10gProtein

36gCarbs

21gFat

Tunisian Fried Vegetables and Eggs (Kafteji): FAQ

Can I roast the vegetables instead?

Yes, though the texture will be less like the fried version. Roast them separately according to their cooking times, then chop with the cooked eggs.

Why are my potatoes soft rather than crisp?

Crowding the skillet or adding wet cubes cools the oil. Dry the potatoes and fry in batches if they cannot sit in a loose layer.

How do I store and reheat Tunisian Fried Vegetables and Eggs (Kafteji)?

Refrigerate for up to 3 days. Reheat in a wide skillet over medium heat to drive off moisture and restore some browned edges. The eggs will become firmer on reheating.

How long does Tunisian Fried Vegetables and Eggs (Kafteji) take?

About 1 hr 5 min in total: 20 min prep and 45 min cooking.

What do I need to make Tunisian Fried Vegetables and Eggs (Kafteji)?

The key ingredients are potatoes, pumpkin, green bell peppers, onions, eggs and ras el hanout, plus pantry basics.

Any tips for Tunisian Fried Vegetables and Eggs (Kafteji)?

Use a firm cooking pumpkin, not a large carving pumpkin, for flesh that holds its shape while frying.

Method

Forkue tips

Storing and reheating

Kitchen gear

Nutrition per serving, estimated

Tunisian Fried Vegetables and Eggs (Kafteji): FAQ

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