Kafteji

Instructions

1- Peel potatoes and cut into 5cm cubes.

2- Pour 1-2 cm of olive oil into a large pan and heat up very hot.

3- Fry potatoes until golden brown for 20 minutes, turning from time to time.

4- Place on kitchen paper to drain.

5- Cut the peppers in half and remove seeds.

6- Rub a little olive oil on them and place the cut side down on a baking tray.

7- Place them under the grill.

8- Grill until the skin is dark and bubbly.

9- While the peppers are still hot, put them into a plastic sandwich bag and seal it.

10- Take them out after 15 minutes and remove skins.

11- In the meantime, heat more olive oil another pan.

12- Peel the onions and cut into thin rings.

13- Fry for 15 minutes until golden brown, turning them often.

14- Add the Ras el hanout at the end.

15- Cut the pumpkin into 5cm cubes and fry in the same pan you used for the potatoes for 10-15 minutes until it is soft and slightly browned.

16- Place on kitchen paper.

17- Pour the remaining olive oil out of the pan and put all the cooked vegetables into the pan and mix.

18- Whisk eggs and pour them over the vegetables.

19- Put the lid on the pan so that the eggs cook.

20- Put the contents of the pan onto a large chopping board, add salt and pepper and chopped and mix everything with a big knife.