Ingredients
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2 zucchinis, thinly sliced
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2 yellow squash, thinly sliced
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3 tomatoes, chopped
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3 potatoes, peeled and cut into strips
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2 hot chile peppers, chopped
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5 eggs
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salt and pepper to taste
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2 ½ tablespoons harissa
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1 tablespoon water, divided
Directions
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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.
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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.
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Using two knives, cut into the eggs and vegetables, mincing the mixture up into small pieces until well blended. It will look mushy.
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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.
Editor's Note
Harissa is a flavorful condiment of ground chilies, garlic, and spices popular throughout North Africa. It's available at some grocers and specialty purveyors, or try this Tunisian Harissa recipe.
Nutrition Facts (per serving)
265 | Calories |
7g | Fat |
41g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 265 | |
% Daily Value * | |
Total Fat 7g | 8% |
Saturated Fat 2g | 10% |
Cholesterol 205mg | 68% |
Sodium 152mg | 7% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 8g | 28% |
Total Sugars 7g | |
Protein 13g | 26% |
Vitamin C 118mg | 132% |
Calcium 93mg | 7% |
Iron 4mg | 19% |
Potassium 1448mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.