Kafteji

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.