Photograph of the finished Kafteji

Middle East · Rau củ chiên trộn Kafteji

Kafteji

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 4
  • Photograph of Eggplant Eggplant 2
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Tomato Tomato 4
  • Photograph of Pumpkin Pumpkin 200 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Harissa chili sauce Harissa chili sauce 32 g
  • Photograph of Onion Onion 1
  • Photograph of Parsley Parsley 20 g
  • Photograph of Oil Oil 120 ml
  • Photograph of Ground cumin Ground cumin 8 g
  • Photograph of Salt Salt 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the potatoes, eggplant, pumpkin, bell peppers, and tomatoes into large pieces.
  2. 2 Deep-fry each ingredient separately in order of how quickly it takes to cook, for a total of about 20 minutes, then remove and drain on paper towels.
  3. 3 Fry the runny-boiled eggs in the same pan of oil for 3 minutes.
  4. 4 Gather all the vegetables onto a cutting board and quickly chop them into small, diced pieces.
  5. 5 Mix with harissa, cumin powder, salt, and chopped onion.
  6. 6 Add the fried eggs to the chopped vegetables, sprinkle with parsley, and serve hot with bread.

With an appliance

  • Air fryer 44 min

    Replace step 2: spray oil on each type of vegetable and fry separately at 195 degrees for 16 minutes, flipping at the 8th minute; step 3 still involves frying the eggs in the pan and the chopping and mixing steps remain the same.

Start cooking