Skip to content
FriendsPantry

Tunisian

Kafteji

Contains egg (no meat or fish)

كفتاجي · Kafteji

Fried potatoes, peppers, squash and tomato chopped together with fried eggs and spiced with caraway and chilli. A hearty Tunisian street-food plate often stuffed into bread.

Kafteji is a Tunisian main course, ready in about 55 minutes and made with potato, green bell pepper and egg. It serves 4 and is rated easy to cook.

Start cooking
Kafteji of fried vegetables and egg with chips, olives and chilli
Photo: Sami Mlouhi / Wikimedia Commons · CC-BY-SA-4.0
Prep
20 min
Cook
35 min
Total
55 min
Serves
4
Level
Easy
Calories
330

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Heat the oil to 175 °C in a deep pan and fry the potatoes (opens in a new tab), peppers, pumpkin (opens in a new tab) and tomatoes (opens in a new tab) separately until soft and golden. Drain each batch on kitchen paper.

    Food safety: Dry the vegetables well and lower them in gently: wet vegetables make hot oil spit. Never leave hot oil unattended.

  2. Step 2

    Fry the eggs (opens in a new tab) in a little of the oil in a frying pan until just set.

    Food safety: Cook the eggs until the whites are fully set.

  3. Step 3

    On a large board, chop the peppers, tomatoes (opens in a new tab), garlic (opens in a new tab) and eggs (opens in a new tab) together, then add the potatoes (opens in a new tab) and pumpkin (opens in a new tab) and chop roughly, mixing in the caraway (opens in a new tab), coriander, cayenne and salt.

    • 5 min
    Garlic being minced with a knife
    How it looks · Photo: RDNE Stock project on Pexels

  4. Step 4

    Serve warm, with harissa (opens in a new tab) and bread, or stuffed into a baguette (opens in a new tab).

    • 1 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Tunisia · Well documentedMore food from Tunisia
Dish
Lunch · Dinner · Main courses · Street food · Egg dishes
Cooking method
Deep-fried, Pan-fried
Taste
savoury, spicy (chilli heat), aromatic / warmly spiced
Diet
Vegetarian (lacto-ovo) · Dairy-free · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free
Without the optional extras: No gluten ingredientsWorked out from the ingredients. How labels work
Good for
Street food
Cook more with
Potato · Green bell pepper · Egg · Pumpkin · Tomato · Garlic
Techniques
Pan-frying · Deep-frying

Allergens

  • Contains: Eggsfrom egg
  • Contains, can be adapted: Wheatfrom crusty bread / baguette
  • Contains, can be adapted: Glutenfrom crusty bread / baguette
  • May contain: Sesamefrom crusty bread / baguette

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

330 kcal per serving

Calculated

1 serving ≈ 365 g · recipe makes 4

Where the energy comes from

  • Protein 12%
  • Carbohydrate 34%
  • Fat 54%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy330 kcal90 kcal
Protein10.4 g2.9 g
Carbohydrate29 g8 g
Net carbohydrate24.4 g6.7 g
Sugars6.1 g1.7 g
Added sugars0 g0 g
Fibre4.6 g1.3 g
Fat20.3 g5.6 g
Saturated fat2.8 g0.8 g
Trans fat0.1 g0 g
Cholesterol186 mg51 mg
Sodium666 mg183 mg
Salt equivalent1.7 g0.5 g
Vitamins & minerals per serving
Potassium
1020 mg
Calcium
78 mg
Iron
2.8 mg
Magnesium
54 mg
Vitamin A (RAE)
440 µg
Vitamin C
84 mg
Vitamin D
1 µg
Vitamin B12
0.4 µg
Folate (DFE)
66 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: harissa, crusty bread / baguette.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Street vendors chop everything with a cleaver on a big board; a large knife does the job.

Common mistakes

  • Frying everything together — each vegetable needs its own batch and time.

Serve with

  • Serve with grilled merguez or liver, or in a sandwich.

Storage

  • Best eaten fresh.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like