Kafteji

Halve the green peppers and scoop out the seeds. Rub a little olive oil on the cut sides, then place them cut-side down on a baking tray. Grill them until the skin is dark and bubbly, almost charred. Immediately transfer the hot peppers to a plastic sandwich bag, seal it, and let them steam for about 15 minutes. This makes the skins much easier to remove. Once cooled slightly, peel off the skins.

While the peppers are steaming, heat a bit more olive oil in a separate pan. Peel the onions and slice them into thin rings. Fry them for about 15 minutes, turning frequently, until they're soft and golden brown. Stir in the Ras el hanout right at the end.

Cut the pumpkin into 5cm cubes. Using the same pan you used for the potatoes (after draining the oil), fry the pumpkin for 10 to 15 minutes until it's soft and lightly browned. Transfer to kitchen paper to drain.

Drain any remaining olive oil from the pan. Return all the cooked vegetables to the pan and mix them gently. Whisk the eggs with a pinch of salt and pepper, then pour them evenly over the vegetables. Cover the pan with a lid and let the eggs cook through and set. Once the eggs are cooked, transfer the entire mixture onto a large chopping board. Season with more salt and pepper to taste, then use a large knife to roughly chop and mix everything together.