- Potatos6 Piece(s)
- Onion1 Piece(s)
- Tomatos6 Piece(s)
- Eggplant1 Piece(s)
- Peppers2 Piece(s)Fresh and large
- Eggs6 Piece(s)
- Carvi1 Teaspoon(s)
- HarissaAs neededa north Africa hot paste
- SaltAs needed
- Oil of OliveAs needed
- Frying Oil500 Milliliter(s)
- ParsleyAs neededfresh
Kafteji is a popular dish in Tunisia is traditionally served with grilled liver or merguez or a fried egg. It is a mixture of potatoes, tomatoes, green peppers, eggs, pumpkins and possibly zucchini, all roughly cut, fried then mixed and cut into small cubes. The mixture is then salted, seasoned with tomato sauce and served with finely chopped parsley and onion.
Prepare the ingredients
First of all peel the potatoes and cut them into small cubes.
Then rinse and cube the eggplant and zucchini.
Peel and thinly slice the onion. Cut the tomatoes in half.
Frying and cooking Kafteji condiments
Heat a large frying pan and heat the cooking oil.
As soon as it is hot, put the potatoes to cook. Do not stir during cooking, they may stick together. After cooking, remove with a skimmer and place on paper towels. The book in a large dish.
Then put the eggplant and minced onion to cook in the same cooking oil. Reserve even after cooking, on paper towels. Then put the minced zucchini to cook in the same cooking oil. Take them out with the skimmer and set aside on paper towels.
Then put the minced zucchini to cook in the same cooking oil. Take them out with the skimmer and set aside on paper towels for a perfect kafteji dish.
Do the same with the half tomatoes and peppers. Return them halfway through cooking to cook on the other side. Take them out with the skimmer, drain well and set aside in the serving dish.
Finally, open the eggs one by one in a bowl, avoiding breaking the yolk and frying them like fried eggs, always in the previously used frying oil. Return them halfway through cooking to fry them on the other side.
Mixing everything gently
While cooking the eggs, combine all the vegetables in a large serving dish, season with salt and pepper and mix gently.
Add the fried eggs with the cooked vegetables.
Mix the vegetables together and cut them together using knives such as scissors.
For more Tunisian recipes click here.
Finally , sprinkle with olive oil, and add the spices: 1 teaspoon of carvi and a little harissa (1 to 2 teaspoons) or not at all, but propose, in this case, a ramekin in the middle of the table so that each guest adds according to its tolerance to chilli. Sprinkle with chopped fresh parsley.
Serve as is for a vegetarian meal. Or accompany a meat or a grilled fish , this dish is ideal around a barbecue.
Also savored in sandwich with a lot of harissa!