Tunisian warm salad

Ingredients for 4 servings:

• 3 m.-large tomato(s)
• 6 Pepper, mild green
• 5 m.-sized potatoes
• 2 eggs
• 1 tsp sweet paprika powder (heaped)
• 1 tsp coriander, ground (heaped)
• 1 tsp caraway seeds, ground (level)
• 1 tsp salt (level)
• 1 pinch of garlic powder
• 1 cup(s) oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Kewteji

I tried various versions of this dish in Tunisia. This is my favorite. Pierce the peppers all over with a knife so they don’t burst while frying. Then fry them in oil over low heat. Let them cool slightly (place them in a plastic bag so the skin comes off more easily later!). Then peel off the skin, remove the flesh from the inside, and place them in a glass bowl. Peel and dice the potatoes, and fry them in hot oil until golden brown and crispy. Remove them from the oil and place them in the glass bowl. Reduce the heat and let the oil cool slightly. Halve the tomatoes, remove the stems, and fry them in oil on both sides until soft throughout (fry the skin-on side first). Peel the tomatoes and add them to the glass bowl. Fry the fried eggs and place them in the glass bowl. Add all the spices and mix well. Then, using two large, toothless knives, chop everything into small pieces (so definitely avoid using a plastic bowl!). To do this, move the knives in opposite directions (like scissors). The whole thing is traditionally eaten with tagine bread (the high olive oil content softens the effect of the peppers on the stomach). If you’re not serving the salad right away, add the fried eggs later and reheat the salad that way. Enjoy!