Kafteji
If you are looking for a reliable vegetarian recipe, this Kafteji is one to keep: 9 ingredients, 6 simple steps, ready in roughly under an hour. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 5 large Potatoes
- 2 Tbs Olive Oil
- 1 Green Pepper
- 5 Onions
- 1 Tbs Ras el hanout
- 500 g Pumpkin
- 24 Skinned Eggs
- Salt
- To taste Pepper
Method
- Peel potatoes and cut into 5cm cubes.
- 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.
- 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.
- 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.
- 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.
- 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.
Tips for the best Kafteji
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 9 ingredients first — it keeps the pace relaxed once the heat is on.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Fusion twist: keep the method but swap the spices for your own favourites — the Tunisian base takes well to it.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Kafteji ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
What can I substitute for potatoes?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Kafteji recipe medium to make?
It is rated medium: 9 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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