Diced fried vegetables and potato chopped together with scrambled eggs, heavily spiced, a hearty and popular Tunisian street food.
Tunisian Kafteji is a real, traditional Tunisian dish, known as Fried Vegetable and Egg Hash. Diced fried vegetables and potato chopped together with scrambled eggs, heavily spiced, a hearty and popular Tunisian street food.\n\nKafteji developed as a resourceful Tunisian street food using whatever vegetables were on hand, fried separately then chopped together with eggs and generous spicing, becoming one of the country's most beloved quick, filling meals.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Tunisian home cooking, not a generic stand-in for a search term.
Serves 4
Fry the diced potato, eggplant, zucchini and bell peppers separately in batches in hot oil until golden and tender, draining each batch on paper towels.
Once fried, roughly chop all the vegetables together on a cutting board into a coarse mixture.
Whisk the eggs and scramble them lightly in a splash of the frying oil.
Fold the scrambled eggs into the chopped vegetable mixture.
Stir in harissa, caraway and salt, adjusting the harissa quantity to taste.
Garnish with fresh parsley and serve warm with pita or crusty bread for scooping.
Fry each vegetable separately since they have different cooking times — combining them from the start leads to uneven results.
Chop everything together after frying rather than dicing too finely beforehand; the rustic, chunky texture is part of the dish's character.
Adjust harissa gradually since its heat varies significantly by brand.
Add a few merguez sausage slices for a heartier version.
Some households add cooked chickpeas for extra protein and texture.
Serve with a fried egg on top instead of scrambling the eggs in, for a different presentation.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Kafteji developed as a resourceful Tunisian street food using whatever vegetables were on hand, fried separately then chopped together with eggs and generous spicing, becoming one of the country's most beloved quick, filling meals.
Yes, this is recommended since potato, eggplant, zucchini and peppers all cook at different rates — frying separately ensures each is properly cooked before combining.
It's best served fresh and warm, though the fried vegetables can be prepared a few hours ahead and reheated before combining with fresh scrambled eggs.
It has a noticeable harissa kick, though this can be reduced for a milder version by using less harissa paste.
Per serving (320g / 11.3 oz) · 4 servings total
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