Moroccan-Style Potato and Egg Sandwiches

Moroccan-Style Potato and Egg Sandwiches
Photo by Romulo Yanes

Ingredients

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

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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