Directions:
- Heat a nonstick skillet over medium heat. Cook the zucchini, yellow squash, tomatoes, potatoes, and chile peppers, stirring occasionally, until the vegetables are tender, about 20 minutes. Transfer the vegetables to a bowl and set aside.
- Return the skillet to the burner over medium heat. Crack the eggs into the skillet and fry them until the whites are set but the yolk is still runny, about 5 minutes. Add the eggs to the bowl of vegetables and season with salt and pepper.
- Using two knives, cut into the eggs and vegetables, mincing the mixture up into small pieces until well blended. It will look mushy.
- In a separate bowl, mix the harissa with water, one teaspoon at a time, until the mixture is pourable but still thick. Pour the harissa over the kaftaji and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.55 Kcal (743 kJ) | ||
| Calories from fat | 51.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.7g | 9% | |
|---|---|---|---|
| Cholesterol | 204.6mg | 68% | |
| Sodium | 210.46mg | 9% | |
| Potassium | 544.6mg | 12% | |
| Total Carbs | 22.81g | 8% | |
| Sugars | 5.58g | 22% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 9.94g | 20% | |
| Vitamin C | 18.8mg | 31% | |
| Vitamin A | 1mg | 33% | |
| Iron | 2.1mg | 12% | |
| Calcium | 68mg | 7% | |
| Amount Per 100 g | |||
| Calories | 81.56 Kcal (341 kJ) | ||
| Calories from fat | 23.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 9% | |
|---|---|---|---|
| Cholesterol | 93.98mg | 68% | |
| Sodium | 96.67mg | 9% | |
| Potassium | 250.16mg | 12% | |
| Total Carbs | 10.48g | 8% | |
| Sugars | 2.56g | 22% | |
| Dietary Fiber | 1.66g | 14% | |
| Protein | 4.57g | 20% | |
| Vitamin C | 8.6mg | 31% | |
| Vitamin A | 0.4mg | 33% | |
| Iron | 1mg | 12% | |
| Calcium | 31.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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