Moroccan-Style Potato and Egg Sandwiches

Moroccan-Style Potato and Egg Sandwiches
Photo by Romulo Yanes

Ingredients

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