Tunisian Kaftaji

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr


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