Name: Tunisian Kaftaji
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Zucchinis, thinly sliced - 2; Yellow squash, thinly sliced - 2; Tomatoes, chopped - 3; Potatoes, peeled and cut into strips - 3; Hot chile peppers, chopped - 2; Eggs - 5; Salt and pepper to taste - 5; Harissa - 2 ½ tablespoons; Water, divided - 1 tablespoon

Ingredients for - Tunisian Kaftaji

1. Zucchinis, thinly sliced 2

2. Yellow squash, thinly sliced 2

3. Tomatoes, chopped 3

4. Potatoes, peeled and cut into strips 3

5. Hot chile peppers, chopped 2

6. Eggs 5

7. Salt and pepper to taste 5

8. Harissa 2 ½ tablespoons

9. Water, divided 1 tablespoon

How to cook deliciously - Tunisian Kaftaji

1 . Stage

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.

2 . Stage

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.

3 . Stage

Using two knives, cut into the eggs and vegetables, mincing the mixture up into small pieces until well blended. It will look mushy.

4 . Stage

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.