Kafteji

Method

Peel and dice potatoes, courgettes and aubergines into 1cm cubes. Heat olive oil in a large frying pan and fry the potatoes until golden, then remove and set aside. In the same pan, fry the courgettes and aubergines until tender, then combine with the potatoes. Finely chop the onions and garlic, then add to the pan along with harissa paste, caraway seeds, salt and pepper, stirring to coat all vegetables evenly and cook for 2 minutes. Make four small wells in the vegetable mixture and crack an egg into each, then cover and cook gently until the eggs are set to your preference. Garnish with fresh coriander and serve hot or at room temperature.