Prep 15 mins
Cook 10 mins
These are like the sandwiches sold by street vendors in Niger, West Africa. Layer hot, scrambled eggs in a crusty, toasty baguette, wrap ‘em up and tie with a bow. Simple, filling and comforting. In Niger they wrap them in newspaper but any paper will do. The people of Niger often add a leafy vegetable called Malahiya – indigenous throughout the region, but here spinach is used. From Sasha Martin.
- 1 baguette
- 6 eggs
- 1 cup very loosely packed Baby Spinach, chopped (about a handful)
- 1 tablespoon chopped green onion
- 1⁄8 teaspoon paprika, or for heat, cayenne
- butter or oil, for cooking
- Whisk the eggs together with chopped baby spinach, green onion, salt, and pepper. Sprinkle on the paprika (or cayenne if you want some heat).
- Split the baguette and cut into desired sandwich lengths. Toast under a broiler until golden brown and perfectly crunchy. Meanwhile, scramble the eggs.
- Load up the eggs inside the bread and wrap with parchment paper or newspaper. Tie it up tight with string or rafia.