Tunisian Kafteji Fried Vegetable and Egg Hash

Ingredients

• 2 medium potatoes, cut into 1/2-inch cubes
• 1 small zucchini, cut into 1/2-inch cubes
• 8 oz pumpkin or butternut squash, peeled and cut into 1/2-inch cubes
• 2 green bell peppers, cut into strips
• 1 cup neutral oil, for frying
• 2 tomatoes, diced
• 4 large eggs
• 1 tbsp harissa
• 1 tsp ground caraway
• 1/2 tsp ground coriander
• 1 tsp kosher salt
• 2 tbsp chopped parsley
• 4 pieces crusty bread

Steps

1. Heat the oil in a deep skillet to 350°F (175°C) and fry the potatoes in batches for 8 to 10 minutes, until golden, then drain them on paper towels.
2. Fry the squash, zucchini, and bell peppers in the same oil for 4 to 6 minutes per batch, until soft and lightly browned, and drain.
3. Pour off all but 1 tablespoon of the oil and cook the tomatoes with the harissa, caraway, and coriander for 4 minutes, until pulpy.
4. Pile all the fried vegetables onto a cutting board and chop them roughly with a large knife, as Tunis street vendors do.
5. Return the vegetables to the skillet, crack in the eggs with the salt, and fold over medium-low heat for 2 to 3 minutes, until the eggs are just set.
6. Scatter with parsley and serve hot with the bread.

Allergen note: Contains egg and wheat from bread.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.