Kafteji

Ingredients

• 5 Large Potatoes
• 2 tbs Olive Oil
• 1 Green Pepper
• 5 Onions
• 1 tbs Ras el hanout
• 500g Pumpkin
• 24 Skinned Eggs
• Pinch Salt
• Pinch Pepper

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Peel the potatoes and cut into 5cm cubes.
2. Heat 1-2cm of olive oil in a large pan until very hot, then fry the potatoes for 20 minutes, turning them from time to time, until golden brown. Lift onto kitchen paper to drain.
3. Halve the green pepper, remove the seeds, and rub the cut sides with a little oil. Place cut-side down on a baking tray and grill until the skin is dark and blistered.
4. While still hot, seal the pepper in a plastic bag for 15 minutes, then peel away the skin.
5. Meanwhile, heat more olive oil in a second pan. Slice the onions thinly and fry for 15 minutes, turning often, until golden, stirring in the ras el hanout right at the end.
6. Cut the pumpkin into 5cm cubes and fry in the pan used for the potatoes for 10-15 minutes until soft and lightly browned. Drain on kitchen paper.
7. Pour off any excess oil, then return all the cooked vegetables to the pan and mix together.
8. Beat the eggs and pour over the vegetables, cover with a lid and leave until the eggs are set.
9. Tip everything onto a large board, season with salt and pepper, and chop through with a large knife until roughly combined.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.