Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. Using two knives, cut into the eggs and vegetables, mincing the mixture up into small pieces until well blended. It will look mushy. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2		sliced	4.62	0.6842	0.5962	0.08800000000000001
yellow squash	2		sliced	48.26	9.8552	2.5654	0.6858
tomato	3		chopped	120.6297	26.0694	5.8975	1.3403
potato	3		peeled cut	-	-	-	-
chile pepper	2		chopped	4.995	1.077	0.1631	0.0896
egg	5			357.5	1.8	31.4	23.775
salt pepper	to taste			-	-	-	-
harissa	2 1/2	tablespoons		-	-	-	-
water	1	tablespoon	divided	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.