Kafteji, The Tunisian Fried Eggs And Veggies Is A Must Try

Kafteji is a traditional Tunisian dish made with fried vegetables. Typical veggies used in the dish include eggplants, bell peppers, potatoes, tomatoes, zucchinis, and pumpkins. The vegetables are fried, chopped, then combined with (often fried) eggs and seasonings. The dish is often sprinkled with parsley or coriander, and it’s then served as a side to poultry or fish, although it can be eaten as it is.
Kafteji is also a popular Tunisian street food, often served in a baguette (a long, narrow French loaf). While making research, this vitamins and minerals packed dish is said to be a poor Tunisian man’s food and I can’t just hide my surprise – just how can this nutritious food be that? Well, the nutritional packings wins over the perception so, here, we prepare Kafteji.

Kafteji, The Tunisian Fried Eggs And Veggies Is A Must Try
Ingredients
6 pieces of Potatoes, 1 Onion bulb, 6 pieces of Tomatoes, 1 piece of Eggplant, 2 fresh and large Scotch Bonnet Peppers, 6 Eggs, 1 teaspoon of Carvi, Harissa (hot chili pepper paste), Salt, Olive Oil, Vegetable Oil, chopped fresh Parsley/Pumpkin leaves
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How To Make Kafteji
A. The Veggies

1. Peel the potatoes and cut them into small cubes. Rinse and cube the eggplant and zucchini. Peel and thinly slice the onions. Cut tomatoes and peppers in 2 halves and boil alongside till soft. Peel of the skin and set all aside.Kafteji, The Tunisian Fried Eggs And Veggies Is A Must Try Kafteji, The Tunisian Fried Eggs And Veggies Is A Must Try

2. Heat a large frying pan and heat the cooking oil. As soon as it is hot, fry the potatoes until golden brown for 20 minutes, turning from time to time. fry. Do not stir, they may stick together, just turn carefully. After frying, remove with a skimmer and place on paper towels or in a steel sieve. Fry the eggplants and minced onions the say way, remove when done and place on paper towels. Next, fry the cubed zucchini in the same cooking oil (you may need to add more as you keep frying), place on paper towels when done.
Do the same with the half tomatoes and peppers, turning them halfway through to fry on the other side and when done, drain well and set aside in the serving dish. Lastly (if you’re using pumpkin), fry them in the same pan you used for the potatoes for 10-15 minutes until it is soft and slightly browned. Place on kitchen paper. Meanwhile, Nizar Kilani, an All Recipes contributor said the dish tastes much better when oven baked instead of fried. She further recommended peeling the peppers and tomatoes after baking and before chopping together.

B. The Eggs
3. Break the eggs in a bowl, careful enough not to break the yolk (don’t beat the eggs), and fry them still in the previously used oil. Turn them halfway through cooking to fry on the other side.

4. While frying the eggs, combine all the vegetables in a large serving dish, season with salt and pepper and mix gently. Add the fried eggs with the cooked vegetables, mix them all together and cut them together. Finally, sprinkle with olive oil, add the spices and sprinkle with chopped fresh parsley. Kafteji don don!
Read also: How To Make Taktouka, The Nutritious Moroccan Salad
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The Eggs

3. Carefully put all the fried vegetables into the pan and mix, then whisk eggs and pour them over the vegetables. Put the lid on the pan so that the eggs cook. Put the contents of the pan onto a large chopping board, add salt and pepper and chopped and mix everything with a big knife. Your kafteji is ready!

Kafteji, The Tunisian Fried Eggs And Veggies Is A Must Try
Kafteji with grilled fish
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