Entree: Tunisia – Sahel Coast – كفتاجي ➤ Kafteji (Pan-fried Tunisian medley of potatoes, peppers, tomatoes and eggs often served with harissa)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 21 min

Total 41 min

Ingredients

- 1.5 lb (680 g) potatoes, peeled and cut into 1/2-inch (12 mm) cubes
- 2 large (about 12 oz / 340 g) bell peppers (red or green), seeded and diced
- 3 medium (about 12 oz / 340 g) tomatoes, seeded and chopped
- 1 medium (approx. 6 oz / 170 g) onion, thinly sliced
- 4 large eggs, approx. 7 oz (200 g)
- 3 tbsp (45 ml) olive oil, plus more for frying as needed
- 1 tbsp (15 ml) lemon juice
- 1–2 tsp (5–10 ml) harissa, or to taste
- 2 cloves garlic, minced
- 2 tbsp (8 g) fresh parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste
- A handful of pitted black olives for serving (optional)

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large nonstick skillet over medium-high heat. Add the diced potatoes and cook, stirring occasionally, until golden and tender, about 12–15 minutes. Transfer potatoes to a plate lined with paper towels and season with salt.
2. In the same skillet add 1 tbsp (15 ml) olive oil if needed. Sauté the sliced onion and minced garlic over medium heat until softened, 4–5 minutes. Add the diced peppers and cook until they start to soften, 6–8 minutes.
3. Add the chopped tomatoes to the skillet, reduce heat to medium, and simmer until the tomatoes break down and the mixture is saucy but not watery, about 6–8 minutes. Season with salt and pepper and stir in the lemon juice and harissa.
4. Return the cooked potatoes to the pan and fold gently to combine with the pepper-tomato mixture. Make 3–4 small wells in the vegetable mixture.
5. Crack the eggs into the wells (or beat them lightly and pour over for a more scrambled texture). Cover the skillet and cook until the egg whites are set but yolks remain slightly runny, about 4–6 minutes, or longer for fully set eggs.
6. Sprinkle with chopped parsley and scatter olives over the top if using. Adjust seasoning and serve hot, with extra harissa on the side.