Moroccan-Style Potato and Egg Sandwiches

Ingredients

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