Moroccan Style Potato and Egg Sandwiches

Recipe by Annacia
READY IN: 40mins




  • 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. Grind them 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 center 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.