Kafteji

What to Put on the Table With Kafteji

• Khobz tabouna
• Extra harissa
• Olives

Making Kafteji, Step by Step

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1. Heat the oil in a deep frying pan over medium-high heat.

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2. Fry the potatoes first, 12 minutes, until golden and cooked through. Lift out with a slotted spoon onto paper.

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3. Fry the peppers whole, 6 minutes, turning, until blistered and soft. Then the onion, 5 minutes; then the courgette, 3 minutes; then the tomato halves, 3 minutes. Lift each out as it is done.

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4. Peel and deseed the fried peppers once they are cool enough to handle.

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5. Fry the eggs in the remaining oil until the whites are set and the edges frilled.

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6. Pile everything onto a large board and chop it all together with a heavy knife, eggs included, until it is a rough, uneven mixture.

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7. Scrape into a bowl, stir through the harissa, caraway, salt, oil and lemon, and serve immediately with bread.

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Notes From the Method

Fry each vegetable separately. The timings are not close.

Chop on a board, not in a pan.

The eggs get chopped in with everything else.

Keeping What's Left

Best immediately. Refrigerated for 2 days; it is good cold in a sandwich.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.