Moroccan Style Potato And Egg Sandwiches
Typical of the street food in the grand plaza of marrakesh.
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 fillin.
Ingredients
eggs, cumin seed, bell pepper, onion, boiling potato, salt, black pepper, extra virgin olive oil, portuguese rolls, harissa