Tunisian kaftaji

    55 min

    A fast-food type Tunisian dish that my husband taught me how to make. It's very simple and yet delicious. Serve warm with bread.

    3 people made this

    Serves: 4 

    • 2 courgettes, thinly sliced
    • 2 yellow courgettes, thinly sliced
    • 3 tomatoes, chopped
    • 3 potatoes, peeled and cut into strips
    • 2 green chillies, chopped
    • 5 eggs
    • salt and pepper to taste
    • 2 1/2 tablespoons harissa
    • 1 tablespoon water, divided

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Heat a nonstick frying pan over medium heat. Cook the courgettes, tomatoes, potatoes and chillies, stirring occasionally, until the vegetables are tender, about 20 minutes. Transfer the vegetables to a bowl and set aside.
    2. Return the frying pan to medium heat. Crack the eggs into the frying pan 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.
    3. Using two knives, cut into the eggs and vegetables, mincing the mixture up into small pieces until well blended. It will look mushy.
    4. 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.

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    Reviews in English (5)


    absolutely delicious!! tastes exactly the way my mother would make it!!! I like to eat it with pita bread and a little olive oil!! thanks for the recipe!!!  -  18 Aug 2010  (Review from Allrecipes US | Canada)


    I like the idea of this recipe, and went through the trouble of making my own harissa as I could not find it at any of the local grocery stores. However it is extremely soup-like, and I am unsure if it is supposed to be that way. I thought this would be more of a sauteed vegetable dish with a little sauce. The texture wasn't an issue, but the liquid was overwhelming. This would probably be better with the omission of the yellow zucchini (I used one large instead of two small), maybe one or two small potatoes and one tomato instead. I only used one hot pepper, but the flavour and heat was lost in the dish. I added a little fresh spinach to the mix since I had some on hand. This makes alot, definitely more than four servings. If I make it again, I would halve the recipe. I think some onion and garlic would give this alot more flavour; and instead of slicing up the fried egg into the mixture it would be nice to top each serving with it and let each person blend it in, or omit it if eggs with dinner aren't your thing. Potentially worthy of another try with modifications. *EDIT* After sitting overnight in the fridge and being re-heated for lunch, this tastes way better and is a little less soup-y. I will definitely omit the yellow squash next time and use more spinach instead.  -  21 Aug 2010  (Review from Allrecipes US | Canada)


    We made this to accompany some Tunisian Brik and couscous we were having as part of our "World Cup Cuisine" where we eat the food of the opposing country in each of the England matches. The recipe was easy to follow and so so tasty! We would definitely have it again. The world cup idea and recipes such as this have definitely expanded our repertoire and encouraged us to experiment with spice and flavours. Harissa is scrumptious, as is this dish! Highly recommended.  -  24 Jun 2018  (Review from Allrecipes US | Canada)