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Tunisian Breakfast Skillet

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner Tunisian
Tunisian Breakfast Skillet
Ingredients
  • 2 zucchinis, thinly sliced
  • 2 yellow squash, thinly sliced
  • 3 tomatoes, chopped
  • 3 potatoes, peeled and cut into strips
  • 2 hot chile peppers, chopped
  • 5 eggs
  • salt and pepper to taste
  • 2 1/2 tablespoons harissa
  • 1 tablespoon water, divided
Instructions
1
Preheat a non-stick skillet over medium heat. Sauté the zucchini, yellow squash, tomatoes, potatoes, and chile peppers in batches until they're tender and soft, approximately 20 minutes. Transfer the vegetables to a serving dish and set them aside temporarily.
2
Reheat the skillet over medium heat on the stovetop. Gently pour in the eggs and cook them until the egg whites are firm but the yolks remain slightly runny, roughly 5 minutes. Combine the cooked eggs with the vegetables in the serving dish and sprinkle with salt and pepper to taste.
3
Using two sharp blades, chop the eggs and vegetables into small pieces until they're well combined. The mixture should resemble a coarse paste.
4
In another container, whisk together the harissa and water in small increments until you achieve a smooth yet slightly thick consistency. Pour the harissa mixture over the kaftaji and serve immediately