Ingredients
-
4
-
1
-
1/2
-
1
-
3/4
-
1/2
-
1/4
-
3
-
4
-
-
-
-
-
-
Directions
Moroccan Style Potato and Egg Sandwiches, Typical of the street food in the grand plaza of Marrakesh , I really liked this, a bit of a mixed review by the non-adventurous one I followed the recipe pretty closely, except that I briefly toasted some already ground cumin in a dry skillet I found it very tasty i had eyeballed the ingredients a bit, so I had some of the filling left over – it made a nice side for my lunch
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Steps
|
1
Done
|
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. |
|
2
Done
|
Reduce Heat to Low and Cook Eggs, Covered, 30 Seconds. |
|
3
Done
|
Remove from Heat and Let Eggs Stand in Hot Water, Covered, 15 Minutes. Rinse Eggs Under Cold Water 5 Minutes to Stop Cooking. |
|
4
Done
|
Peel Eggs and Quarter Lengthwise. |
|
5
Done
|
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. |
|
6
Done
|
Transfer to a Small Serving Bowl. |
|
7
Done
|
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. |
|
8
Done
|
Season With Salt and Pepper. |
|
9
Done
|
Cut Off an End of Each Roll and Pull Out Some of Bread from Center to Form a Wide Deep Pocket in Each Roll. |
|
10
Done
|
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. |
|
11
Done
|
Serve Sandwiches With Remaining Cumin and Oil and Harissa For Seasoning. |
