KaftejiChopped Fried Vegetables and Egg
Fried potato, eggplant, pepper, and tomato chopped together and seasoned with onion, garlic, harissa, cumin, egg, and parsley.
Prep
30m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Vegetables
- 400gPotato (peeled and cut into chunks)
- 300gEggplant (cut into chunks)
- 180gGreen Bell Pepper (cut into large pieces)
- 250gTomato (halved)
Frying
- 680mlVegetable Oil
Seasoning
- 20mlVegetable Oil
- 100gOnion (finely chopped)
- 10gGarlic (crushed)
- 25gHarissa Paste
- 4gCumin Powder
- 9gSalt
- 2gBlack Pepper
Eggs
- 4pcsEgg
- 1lWater
Finishing
- 15gFresh Parsley (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the eggs in a saucepan, cover with the water, and bring to a boil. Cover, remove from the heat, and stand until hard-cooked; cool, peel, and chop.
- 02
Heat the vegetable oil to 175°C (350°F) in a deep pan.
- 03
Fry the potato, eggplant, green bell pepper, and tomato in batches until tender and lightly browned. Drain well.
- 04
Chop the fried vegetables together to a coarse mixture.
- 05
Heat the vegetable oil in a skillet and cook the onion until soft, then add the garlic, harissa paste, cumin powder, salt, and black pepper.
- 06
Fold the seasoning into the vegetables and warm briefly.
- 07
Stir in the eggs and fresh parsley just before serving.
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