Moroccan-Style Potato and Egg Sandwiches

Ingredients for Moroccan-Style Potato and Egg Sandwiches

• 4 large eggs

• 1 tablespoon cumin seeds

• 230g Italian frying peppers, cut into 2- by 1/4-inch strips

• 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices

• 350g boiling potatoes, peeled and thinly sliced crosswise

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 45ml extra-virgin olive oil

• 4 Portuguese, challah, or kaiser rolls (about 4 inches in diameter)

• Accompaniments: extra-virgin olive oil

• harissa (spicy North African condiment) or cayenne (optional)

• an electric coffee/spice grinder

How to make Moroccan-Style Potato and Egg Sandwiches

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 cooking. Peel eggs and quarter lengthwise.

Meanwhile, toast cumin seeds in a dry 12-inch heavy skillet over moderate heat, stirring, until fragrant and a few shades darker, about 4 minutes. Transfer to a bowl to cool, then grind to a powder in grinder. Transfer to a small serving bowl.

Cook peppers, onion, potatoes, salt, and pepper in oil in same skillet over moderate heat, covered, stirring occasionally, until vegetables are browned and very tender, 15 to 20 minutes. Season with salt and pepper.

Cut off an end of each roll and pull out some of bread from centre to form a wide deep pocket in each roll. Put 2 egg quarters in bottom of each pocket and fill with vegetable mixture. Top filling in each sandwich with 2 of remaining egg quarters and sprinkle with some of cumin.

Serve sandwiches with remaining cumin and oil and harissa for seasoning.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.