Kafteji — Print Recipe — The Culinary Codex

A colorful tumble of fried peppers, tomatoes, pumpkin, and potatoes tossed with scrambled eggs and served with crusty bread.

Ingredients

1 Separately fry cubed potatoes and pumpkin in vegetable oil until golden and tender. Drain on paper towels.
2 Fry diced peppers until blistered and softened, about five minutes. Drain and add to the potato mixture.
3 In a large skillet, heat olive oil and cook onion and garlic until soft. Add diced tomatoes and cook down.
4 Add all fried vegetables to the tomato mixture, season with cumin, caraway, salt, and pepper. Toss together.
5 Beat eggs, pour over the vegetable mixture, and stir gently until eggs are just set and coating everything.
6 Serve immediately in a large dish with crusty bread for scooping, and harissa on the side for extra heat.

Did You Know?

Kafteji is considered the ultimate hangover cure in Tunisia and is the go-to midnight snack at late-night eateries.