Tunisian Kaftaji

1. 1

   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. 2

   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. 3

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

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.