Moroccan-Style Potato and Egg Sandwiches

Moroccan-Style Potato and Egg Sandwiches
Photo by Romulo Yanes

Ingredients

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

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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