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Traditional Tunisian Kefteji (Coarsely Chopped Fried Peppers, Pumpkin, Potatoes, and Eggs)
Tunisia's ultimate street food masterpiece: sweet peppers, pumpkin, potatoes, and tomatoes flash-fried, vigorously hand-chopped with two crossing cleavers alongside fried eggs, and dressed with harissa and olive oil.
Prep
20 min
Cook
20 min
Total
40 min
Ingredients
servings
4
- Green horn peppers and mild chilies300 g
- Butternut pumpkin peeled and cut into chunks250 g
- Potatoes sliced thick250 g
- Ripe tomatoes halved250 g
- Fresh whole eggs fried4 pc
- Tunisian harissa1 tbsp
- Extra virgin olive oil30 ml
- Oil for frying vegetables120 ml
- Finely minced fresh parsley and red onion for garnish30 g
- Salt and ground cumin5 g
Preparation Steps
1
Heat frying oil in a deep pan. Fry vegetables separately: first the potatoes until golden, then pumpkin chunks, peppers, halved tomatoes, and finally the whole eggs.
2
Transfer all fried veggies and eggs onto a large board. Using two large chef's knives in rapid crossing motions, chop everything vigorously into a coarse, rustic medley.
3
Toss with salt, cumin, harissa, and olive oil. Mound onto a platter, scatter with parsley and minced red onion, and eat with crusty bread.
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Nutrition Facts
per servingCalories
360
Protein
10.5g
Carbohydrates
32g
Fat
22g
Allergens
Eggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
