Ingredients

Instructions

1. 1

   Heat the vegetable oil in a deep frying pan or skillet over medium-high heat.

2. 2

   Fry the potato cubes until they are golden brown and crispy, then remove with a slotted spoon and drain on paper towels.

3. 3

   In the same oil, fry the butternut squash cubes until tender and browned, then drain.

4. 4

   Fry the green bell peppers and jalapeños until the skin blisters, followed by the tomatoes until they soften.

5. 5

   Finally, fry the eggs in the oil until the whites are set but yolks are still slightly runny, or cooked to your preference.

6. 6

   Place all the fried vegetables and eggs onto a large cutting board.

7. 7

   Using two sharp knives, cross-chop the mixture coarsely until everything is cut into small pieces but not mashed.

8. 8

   Transfer the chopped mixture to a serving bowl.

9. 9

   In a small cup, mix the olive oil, harissa, ground caraway, salt, and pepper.

10. 10

    Pour the dressing over the vegetable mixture and toss gently to combine.

11. 11

    Garnish with fresh parsley and serve warm or at room temperature with crusty bread.