Kefteji

Name: Kefteji
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 1/2 cup olive oil; 1 lb russet potatoes, diced; 1 lb butternut squash, cubed; 2 green bell peppers, sliced; 4 roma tomatoes, halved; 4 large eggs; 1 tbsp harissa paste; 1 tsp ground caraway; 1 tsp fine salt

A traditional Tunisian dish of fried potatoes, squash, peppers, and eggs coarsely chopped together. Seasoned with fiery harissa and aromatic caraway.

45 minMediumServes 4380 cal/serving

TunisianLunchStovetopVegetarianMediterraneanHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1/2 cup olive oil
1 lb russet potatoes, diced
1 lb butternut squash, cubed
2 green bell peppers, sliced
4 roma tomatoes, halved
4 large eggs
1 tbsp harissa paste
1 tsp ground caraway
1 tsp fine salt

Instructions

1

Heat 1/2 cup olive oil in a large deep skillet over medium-high heat.
2

Fry 1 lb diced russet potatoes until golden and tender, about 8 minutes, then remove with a slotted spoon.
3

Add 1 lb cubed butternut squash to the oil and fry until soft and golden, about 6 minutes, then remove.
4

Fry 2 sliced green bell peppers and 4 halved roma tomatoes in the oil until blistered and softened, about 5 minutes, then remove.
5

Crack 4 large eggs into the oil and fry until whites are set and edges are crispy, about 2 minutes.
6

Transfer all fried ingredients to a large wooden bowl or cutting board.
7

Coarsely chop everything together using two knives until well combined.
8

Season with 1 tbsp harissa paste, 1 tsp ground caraway, and 1 tsp fine salt, tossing gently to mix.

Questions

How long does Kefteji keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Kefteji?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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