Moroccan-Style Potato and Egg Sandwiches

Moroccan-Style Potato and Egg Sandwiches
Photo by Romulo Yanes

Ingredients

  • harissa (spicy North African condiment) or cayenne
  • ½ teaspoon salt
  • 1 electric coffee/spice grinder
  • 1 large onion
  • ½ pound Italian frying peppers
  • 1 tablespoon cumin seeds
  • 4 Portuguese, challah, or kaiser rolls (about 4 inches in diameter)
  • + 5 more ingredients
    • 4 large eggs
    • extra-virgin olive oil
    • 3 tablespoons extra-virgin olive oil
    • ¼ teaspoon black pepper
    • ¾ pound boiling potatoes

Cover eggs with cold water by 1 1/2 inches in a 1 1/2- to 2-quart saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered, 30 seconds. Remove from heat and let eggs stand in hot water, covered, 15 minutes. Rinse eggs under cold water 5 minutes to stop co...

View full recipe at Epicurious

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