MOROCCAN-STYLE POTATO AND EGG SANDWICHES
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. 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 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.
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SUJAN CHANDRA
[email protected]Overall, I thought these sandwiches were pretty good. I would definitely make them again.
Rehan Naseer
[email protected]These sandwiches were a bit too spicy for me, but I still enjoyed them.
Manzar Abbas
[email protected]I'm not sure if I did something wrong, but my sandwiches didn't turn out as crispy as I would have liked.
Md Aion
[email protected]These sandwiches are a bit messy to eat, but they're totally worth it.
Muhammad Ehtisham rajput
[email protected]I've never had Moroccan food before, but these sandwiches were a great introduction. I loved the unique flavors.
Panola Curry
[email protected]I'm not a big fan of sandwiches, but these were really good. The flavors and textures were perfect.
Karen Mammone
[email protected]I made these sandwiches for my husband's lunch and he loved them. He said they were the best sandwiches he's ever had.
sofiane claviste
[email protected]These sandwiches are a great way to get your kids to eat their vegetables.
Tasnim Elsayed
[email protected]I'm not a big fan of harissa, so I used a different type of hot sauce instead. The sandwiches were still delicious.
Hameed Ahmed Butt
[email protected]These sandwiches are so delicious and satisfying. I love the combination of the crispy potatoes, fluffy eggs, and flavorful harissa mayonnaise.
Jam Shohib
[email protected]I've made these sandwiches several times now and they're always a hit. They're a great way to use up leftover potatoes and eggs.
Amanullah Aman
[email protected]These sandwiches are so easy to make and they're perfect for a quick and easy breakfast or lunch.
Freddie
[email protected]I love the addition of harissa mayonnaise. It really adds a nice kick of flavor.
Bell Rose
[email protected]The potatoes were perfectly crispy and the eggs were fluffy and flavorful.
Jason Carter
[email protected]I made these sandwiches for a brunch party and they were a huge success. Everyone loved them!
Adil Jan
[email protected]These Moroccan-style potato and egg sandwiches were a hit with my family! The combination of flavors and textures was perfect, and the sandwiches were so easy to make.