Moroccan-Style Potato and Egg Sandwiches

Moroccan-Style Potato and Egg Sandwiches
Photo by Romulo Yanes

Ingredients

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