Heat the vegetable oil in a large, deep frying pan over medium-high heat until it reaches 350°F (175°C).

Fry the potato and pumpkin wedges in batches until they are tender inside and golden brown on the outside, about 8 to 10 minutes per batch.

Remove the root vegetables with a slotted spoon and place them on a paper towel-lined tray to drain excess oil.

In the same oil, fry the green bell peppers and hot chili peppers until the skins blister and soften significantly, about 5 to 7 minutes.

Add the tomato halves and whole garlic cloves to the pan, frying them until the tomatoes are soft and slightly charred, about 3 to 4 minutes.

Carefully crack the eggs directly into the hot oil and fry them until the whites are crispy and the yolks are set to your preference, usually 2 to 3 minutes.

Transfer all the fried vegetables and eggs onto a large chopping board or into a large bowl.

Using two sharp knives in a cross-cutting motion, coarsely chop all the ingredients together until you have a uniform, chunky mixture.

In a small bowl, whisk together the tomato paste, harissa, ground caraway, coriander, salt, and black pepper with a splash of water to make a dressing.

Pour the spicy dressing over the chopped vegetable mixture and toss gently to ensure everything is evenly coated.

Transfer the Kafteji to a serving platter, garnish with fresh chopped parsley, and serve warm with a side of French baguette or pita bread.