Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 5 large potatoes, peeled and cut into ½ in dice
• 4 tbsp olive oil, divided, plus more for frying as needed
• 1 green pepper, deseeded and diced
• 5 onions, thinly sliced (use 2 large onions if preferred, about 14 oz)
• 1 tbsp ras el hanout
• 17¾ oz pumpkin, peeled and cut into ½ in dice
• 4 eggs, beaten
• 4 tomatoes, chopped (an essential kafteji ingredient)
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 tbsp tomato paste (optional, for colour)

Method

1. Heat 2 tbsp olive oil in a large deep frying pan over medium-high heat. Fry the diced potatoes in batches for 8-10 minutes until golden and tender. Lift out, drain on kitchen paper and season with a little salt.
2. In the same pan, adding a little more oil if needed, fry the pumpkin for 8-10 minutes until golden and tender, then lift out. Fry the green pepper for 4-5 minutes until softened and lightly charred, then lift out.
3. Reduce the heat to medium, add the remaining oil and cook the onions slowly for 12-15 minutes until soft and golden. Add the tomatoes and tomato paste if using and cook for 8-10 minutes into a thick sauce. Stir in the ras el hanout, salt and pepper.
4. Return the potatoes, pumpkin and pepper to the pan and toss everything together over medium heat for 2-3 minutes until hot and coated in the sauce.
5. Pour the beaten eggs over the vegetables, stir gently and cook for 2-3 minutes until the egg is just set and binds everything together.
6. Roughly chop through the mixture a few times in the pan with a spatula, in the traditional style, taste for seasoning and serve hot, on its own or in warm bread with harissa if you like.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).