Kafteji

Kafteji : Tunisian fried speciality.

Ingredients

• 300 g peeled potatoes, diced
• 300 g peeled pumpkin, diced
• 200 g deseeded peppers, chopped
• 200 g ripe tomatoes, diced
• 200 g eggs without shells
• 80 g estimated absorbed frying oil; prepare a 500 ml oil bath
• 2 g ground cumin
• 3 g salt

Preparation

Wash, drain and prepare peeled potatoes, diced, peeled pumpkin, diced, deseeded peppers, chopped, ripe tomatoes, diced. Cut evenly for consistent cooking.

Fry peeled potatoes, diced separately in small batches for about 8 minutes until tender and lightly golden.

Fry peeled pumpkin, diced separately in small batches for about 6 minutes until tender and lightly golden.

Fry deseeded peppers, chopped, ripe tomatoes, diced separately in small batches for about 6 minutes until tender and lightly golden.

Cook the eggs in a pan with a little hot oil for about 4 minutes until whites and yolks are set.

Drain peeled potatoes, diced, peeled pumpkin, diced, deseeded peppers, chopped, ripe tomatoes, diced, eggs without shells thoroughly; for fried food, briefly place on a rack or absorbent paper without stacking.

Roughly chop the fried vegetables and eggs together using two knives, then mix in ground cumin, salt. Keep a coarse texture.

Serve hot once the texture is right, distributing the components evenly among the stated portions.