Moroccan-Style Potato and Egg Sandwiches

Moroccan-Style Potato and Egg Sandwiches
Photo by Romulo Yanes

Ingredients

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

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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