Moroccan-Style Potato and Egg Sandwiches

Moroccan-Style Potato and Egg Sandwiches
Photo by Romulo Yanes

Ingredients

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

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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