Kaftaji

Peel 400 g potatoes and 300 g pumpkin, cut them into small cubes. Cut the tomatoes in half, cut the sweet pepper into large pieces and remove the seeds.

Heat 500 ml vegetable oil in a deep frying pan until hot. Fry each type of vegetable separately: the potatoes until golden and tender, the pumpkin until tender, and the pepper and tomatoes until lightly browned; remove the finished vegetables with a slotted spoon onto paper towels.

Once the tomatoes and pepper have cooled slightly, peel off their skins; remove the seeds from the pepper. Transfer all the vegetables to a large bowl.

In the same oil, fry 4 eggs one at a time, taking care not to break the yolks, then carefully flip and cook through on both sides. Remove the eggs and let the excess oil drain off.

Add the eggs to the vegetables and season with salt to taste. Using two knives in a scissor-like motion, chop the vegetables and eggs into small pieces, but don't mash them into a purée.

Dress the kaftaji with 2 tbsp olive oil, add 1 tbsp harissa, 1 tsp ground cumin and 1 tsp ground coriander (seeds). Mix well so the spices coat the vegetables evenly.

Serve the kaftaji hot as a standalone dish or as a side to fried or grilled meat.