Tunisian Kaftaji

A fast-food type Tunisian dish that my husband taught me how to make. It’s very simple and yet delicious. Serve warm with bread.

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.

Per Serving: 265 calories; protein 13.2g; carbohydrates 41.4g; fat 6.5g; cholesterol 204.6mg; sodium 151.7mg.

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