Kafteji

Story behind the dish

Kafteji is a vibrant and hearty dish that celebrates the colorful bounty of vegetables and eggs, often enjoyed as a comforting breakfast or brunch. Originating from North Africa, particularly Tunisia, this flavorful medley is a testament to simple ingredients transformed through clever techniques into something delicious and satisfying. Imagine sizzling potatoes, smoky peppers, tender pumpkin, and perfectly cooked eggs all coming together in a symphony of textures and tastes — it’s a dish that feels like a warm hug on a plate.

The beauty of Kafteji lies in its rustic charm and versatile nature, making it perfect for brunch gatherings or a cozy family meal. Each bite offers a delightful mix of crispy, soft, savory, and smoky elements, guaranteed to brighten your day and leave you craving more.

Ingredients

• 5 large potatoes (about 2 lbs / 907 g)
• 2 tablespoons olive oil (about 1 fl oz / 30 ml)
• 1 green pepper
• 5 onions
• 1 tablespoon ras el hanout (a fragrant North African spice blend)
• 1 lb (500 g) pumpkin
• 24 skinned eggs
• Pinch salt
• Pinch pepper

Step-by-step

1. Peel the potatoes and cut them into 5cm (2-inch) cubes.
2. Heat 1-2 cm (0.4-0.8 inches) of olive oil in a large pan until very hot. Fry the potatoes until golden brown, about 20 minutes, turning occasionally. Remove from oil and place on paper towels to drain.
3. Cut the green pepper in half and remove seeds. Rub a little olive oil on the cut side and place it cut-side down on a baking tray. Grill until the skin is dark and bubbly. While still hot, transfer the peppers to a plastic sandwich bag, seal, and let sit for 15 minutes. Then, peel off the skins.
4. In another pan, heat a splash of olive oil. Peel the onions and slice into thin rings. Fry for about 15 minutes until golden brown, stirring often. Add ras el hanout at the end of frying and stir well.
5. Cut the pumpkin into 5cm (2-inch) cubes. Fry in the same pan used for the potatoes for 10-15 minutes until soft and slightly browned. Drain on paper towels.
6. Combine all cooked vegetables in the pan, mixing gently to combine.
7. Whisk the eggs and pour over the vegetable mixture. Cover the pan with a lid and cook until eggs are set.
8. Transfer the cooked mixture onto a large chopping board. Season with a pinch of salt and pepper. Using a big knife, chop everything together until well combined and roughly textured.

Chef’s tips & serving ideas

• For a more burst of flavor, sprinkle fresh herbs like parsley or cilantro over the dish before serving.
• Serve Kafteji hot, paired with crusty bread or pita for a satisfying meal that’s perfect for brunch or a hearty breakfast.

Closing thoughts

Kafteji is a celebration of humble ingredients turned into a comforting, flavorful feast. Its rustic charm and versatility make it an all-time favorite in North African households. Whether you're making it for a weekend brunch or a cozy family meal, this dish will warm your heart and delight your palate with every bite. Enjoy the process of cooking and sharing this joyful dish — it’s truly the essence of home cooking!