Kafteji

Vegetarian · Tunisian classic.

Ingredients

• 5 Large Potatoes
• 2 tbs Olive Oil
• 1 Green Pepper
• 5 Onions
• 1 tbs Ras el hanout
• 500g Pumpkin
• 24 Skinned Eggs
• Pinch Salt
• Pinch Pepper

Method

1. Heat the pan — Peel potatoes and cut into 5cm cubes. Pour 1-2 cm of olive oil into a large pan and heat up very hot.
2. Fry — Fry potatoes until golden brown for 20 minutes, turning from time to time.
3. Drain — Place on kitchen paper to drain. Cut the peppers in half and remove seeds.
4. Continue cooking — Rub a little olive oil on them and place the cut side down on a baking tray.
5. Grill — Place them under the grill. Grill until the skin is dark and bubbly.
6. Continue cooking — While the peppers are still hot, put them into a plastic sandwich bag and seal it.
7. Continue cooking — Take them out after 15 minutes and remove skins.
8. Heat the pan — In the meantime, heat more olive oil another pan.
9. Fry — Peel the onions and cut into thin rings. Fry for 15 minutes until golden brown, turning them often.
10. Fry — Add the Ras el hanout at the end. Cut the pumpkin into 5cm cubes and fry in the same pan you used for the potatoes for 10-15 minutes until it is soft and slightly browned.
11. Mix together — Place on kitchen paper. Pour the remaining olive oil out of the pan and put all the cooked vegetables into the pan and mix.
12. Whisk — Whisk eggs and pour them over the vegetables.

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• Chakchouka
• Keleya Zaara
• Leblebi Soup
• Tuna and Egg Briks
• Tunisian Lamb Soup