Ingredients for Moroccan Style Potato And Egg Sandwiches
- 6 large eggs
- Cumin Seed
- Bell Pepper
- 1/2 medium yellow onion, chopped
- Boiling Potato
- Salt to taste
- Black Pepper
- Extra Virgin Olive Oil
- Portuguese Rolls
- Harissa paste, for serving (optional)
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How to Make Moroccan Style Potato And Egg Sandwiches
- **Hard-boil the eggs:** In a medium saucepan, cover eggs with cold water by 1 1/2 inches. Bring to a rolling boil over high heat. Once boiling, immediately reduce heat to low, cover, and simmer for 30 seconds.
- **Rest the eggs:** Remove from heat and let the eggs sit, covered, in the hot water for 15 minutes.
- **Cool and peel:** Rinse the eggs under cold running water for 5 minutes to stop the cooking process. Peel and quarter lengthwise.
- **Toast the cumin:** In a 12-inch heavy skillet, toast cumin seeds over medium heat for 4 minutes, stirring constantly, until fragrant and a shade darker.
- **Grind the cumin:** Grind the toasted cumin seeds into a powder using a spice grinder or mortar and pestle.
- **Sauté the vegetables:** Add olive oil to the same skillet. Add the chopped onion and bell pepper and cook over medium heat for 5 minutes, stirring occasionally, until softened. Add the diced potatoes, salt, and pepper. Cover and cook for 15-20 minutes, or until the potatoes are tender and slightly browned, stirring occasionally.
- **Prepare the rolls:** Cut off the top of each roll and gently hollow out the center to create a pocket.
- **Assemble the sandwiches:** Place 2 egg quarters into the bottom of each roll pocket. Fill with the potato and pepper mixture.
- **Top and serve:** Top each sandwich with the remaining egg quarters and sprinkle with the ground cumin. Serve immediately with extra cumin, a drizzle of olive oil, and harissa paste (optional) on the side for extra seasoning.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
15g
Fat
15g
Carbs
8g
