MOROCCAN STYLE POTATO AND EGG SANDWICHES
Make and share this Moroccan Style Potato and Egg Sandwiches recipe from Food.com.
Provided by Annacia
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 267.4, Fat 15.4, SaturatedFat 3.1, Cholesterol 186, Sodium 371, Carbohydrate 24.4, Fiber 3.3, Sugar 3.9, Protein 9.1
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