Kafteji

Begin by peeling the potatoes and cutting them into generous 5cm cubes. In a large pan, pour 1 to 2 centimeters of olive oil and heat it until it's very hot. Carefully add the potato cubes and fry them for about 20 minutes, turning occasionally until they are beautifully golden and crisp on the outside. Once done, transfer them onto kitchen paper to drain excess oil. Next, prepare the green pepper by cutting it in half and removing all the seeds. Lightly rub each half with a bit of olive oil and place them cut side down on a baking tray. Set the tray under a hot grill, grilling the peppers until their skin becomes dark and blistered—a sign they’re perfectly charred. Immediately place the hot peppers inside a sealed plastic sandwich bag to steam; after 15 minutes, this will make peeling off the skin effortless. While the peppers are steaming, warm more olive oil in another pan. Peel the onions and slice them into thin rings. Fry these gently for about 15 minutes, stirring often, until they soften and turn a rich golden brown. As they finish cooking, sprinkle the Ras el hanout over the onions and stir well to incorporate the aromatic spices. Then, cut the pumpkin into 5 cm cubes and in the same pan used for the potatoes, fry the pumpkin cubes for 10 to 15 minutes. Cook them until they become tender and develop a slight browning for added flavor. Once cooked, place the pumpkin on kitchen paper too. Discard the excess olive oil from the large frying pan and return all the cooked vegetables—the potatoes, peeled grilled peppers, caramelized onions with spices, and pumpkin—into it. Gently mix them to create a harmonious blend of textures and tastes. In a separate bowl, whisk the 24 skinned eggs until smooth. Pour the eggs evenly over the vegetables in the pan and cover with a lid, allowing the eggs to gently cook and set without rushing, preserving their fluffiness. When the eggs are just firm, carefully transfer the contents of the pan onto a large chopping board. Season with a pinch of salt and pepper to taste. Using a large knife, chop and mix the entire mixture well, combining all the ingredients into a rustic, colorful medley. Tips: For the best texture, maintain a medium-high heat when frying the potatoes to achieve that crisp exterior without absorbing too much oil. When peeling the peppers, don’t rush—the steaming process is essential to loosen the skin. Feel free to serve Kafteji with a dollop of yogurt or a lemon wedge to brighten the flavors beautifully.