Tunisia

Kaftaji

Name: Kaftaji
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 2–4 portions
Cuisine: Tunisia
Ingredients: 3 large potatoes, peeled and diced; 1 large onion, finely chopped; 2 garlic cloves, minced; 2 ripe tomatoes, diced; 1 green bell pepper, diced; 1 small red bell pepper, diced; 1 can tuna in olive oil, drained; ½ cup pitted olives (black or green); 2 eggs; 2 tbsp extra virgin olive oil; 1 tsp harissa (optional); Salt and freshly ground black pepper, to taste; Fresh parsley, finely chopped

Vegetarian

Presented by

Ameur Letaief

Executive Chef

President · Tunisia

Yield: 2–4 portions
Preparation: 15 minutes
Cooking: 30 minutes

Tunisian cuisine is a remarkable fusion of Mediterranean, Arab, and Berber culinary traditions, shaped by centuries of history and cultural exchange. Among its most iconic dishes is Kaftaji, a beloved traditional recipe that perfectly reflects the warmth, simplicity, and authenticity of Tunisian home cooking.

Kaftaji originated in the home kitchens of Tunis and the northern regions of the country, where families made the most of fresh seasonal vegetables to create a hearty, nutritious, and flavorful meal. Over the years, the recipe evolved into several regional variations, yet its essence has remained unchanged: transforming humble ingredients into a vibrant dish rich in color, texture, and Mediterranean character.

Traditionally, Kaftaji combines fried potatoes, peppers, tomatoes, onions, and garlic, gently mixed with tuna, olives, and fresh herbs. The dish is completed with a perfectly fried egg placed on top, adding richness and making it one of Tunisia's most recognizable comfort foods.

Today, Kaftaji continues to be one of Tunisia's most cherished traditional specialties. It is served in family homes, local cafés, and traditional restaurants throughout the country, standing as a symbol of Tunisian hospitality and the rich culinary heritage of the Mediterranean.

Ingredients

3 large potatoes, peeled and diced
1 large onion, finely chopped
2 garlic cloves, minced
2 ripe tomatoes, diced
1 green bell pepper, diced
1 small red bell pepper, diced
1 can tuna in olive oil, drained
½ cup pitted olives (black or green)
2 eggs
2 tbsp extra virgin olive oil
1 tsp harissa (optional)
Salt and freshly ground black pepper, to taste
Fresh parsley, finely chopped

Preparation

1
Fry the diced potatoes until golden and fully cooked. Remove and set aside.
2
In the same pan, sauté the onion and garlic until fragrant, then add the peppers and cook until softened.
3
Add the tomatoes, harissa (if using), salt, and pepper. Simmer until the sauce thickens slightly.
4
Gently fold in the tuna and the fried potatoes.
5
Add the olives and cook for another 2–3 minutes.
6
Fry the eggs separately until the whites are set and the yolks remain soft, or according to your preference.
7
Transfer the Kaftaji to serving plates, top each portion with a fried egg, and finish with freshly chopped parsley.

Plating

Serve hot as a main course, accompanied by crusty artisan bread, a fresh Mediterranean salad, or a selection of traditional Tunisian appetizers. This comforting dish beautifully represents the generosity, hospitality, and authentic flavors of Tunisia's culinary heritage.

Serving suggestion — Tuna preserved in high-quality olive oil provides a richer and more authentic flavor. Adjust the amount of harissa to suit your preferred level of spiciness, and serve with fresh rustic bread to enjoy every bite of the flavorful sauce.

One World • One Kitchen • One Family

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