Tunisian·non-vegetarian·medium

Kafteji

Name: Kafteji
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 5 Large Potatoes; 2 tbs Olive Oil; 1 Green Pepper; 5 Onions; 1 tbs Ras el hanout; 500g Pumpkin; 24 Skinned Eggs; Pinch Salt; Pinch Pepper

Tunisian Kafteji is a vibrant, smoky vegetable medley where charred peppers, silky eggplant, and crisp-tender potatoes meld into a deeply aromatic dish. The key lies in the slow-roasted vegetables—peppers blistered until their skins blacken, eggplant collapsed into buttery tenderness, and potatoes fried into golden, crunchy edges—all bound by a whisper of ras el hanout, its earthy, slightly fiery spice profile lingering just beneath the surface. Each bite delivers a satisfying contrast of textures, from the yielding flesh of the vegetables to the delicate crunch of the potatoes, all unified by the rich, fruity depth of olive oil. Worth making for its ability to capture the sun-drenched essence of North African cuisine in a single, irresistible pan.

45 min(prep 15 + cook 30)

4 servings

350 kcal

4.4

Ingredients

Potatoes5 Large
Olive Oil2 tbs
Green Pepper1
Onions5
Ras el hanout1 tbs
Pumpkin500g
Eggs24 Skinned
SaltPinch
PepperPinch

Nutrition

350 kcalper serving

Protein12g15%

Carbs40g51%

Fat18g23%

Fiber5g6%

Sugar3g4%

Directions

1
Peel potatoes and cut into 5cm cubes.
2
Pour 1-2 cm of olive oil into a large pan and heat up very hot. Fry potatoes until golden brown for 20 minutes, turning from time to time. Place on kitchen paper to drain.
3
Cut the peppers in half and remove seeds. Rub a little olive oil on them and place the cut side down on a baking tray. Place them under the grill. Grill until the skin is dark and bubbly. While the peppers are still hot, put them into a plastic sandwich bag and seal it. Take them out after 15 minutes and remove skins.
4
In the meantime, heat more olive oil another pan. Peel the onions and cut into thin rings. Fry for 15 minutes until golden brown, turning them often. Add the Ras el hanout at the end.
5
Cut the pumpkin into 5cm cubes and fry in the same pan you used for the potatoes for 10-15 minutes until it is soft and slightly browned. Place on kitchen paper.
6
Pour the remaining olive oil out of the pan and put all the cooked vegetables into the pan and mix. 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.

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