Moroccan-Style Potato and Egg Sandwiches

Moroccan-Style Potato and Egg Sandwiches
Photo by Romulo Yanes

Ingredients

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

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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