Moroccan-Style Potato and Egg Sandwiches

Moroccan-Style Potato and Egg Sandwiches
Photo by Romulo Yanes

Ingredients

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

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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