Moroccan Style Potato And Egg Sandwiches

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 large eggs
• 1 tablespoon cumin seed
• 1/2 lb colored bell pepper, cut into 2- by 1/4-inch strips
• 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
• 3/4 lb boiling potato, peeled and thinly sliced crosswise
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons extra virgin olive oil
• 4 portuguese rolls (about 4 inches in diameter) or 4 kaiser rolls (about 4 inches in diameter)
• extra virgin olive oil
• harissa (spicy north african condiment) (optional) or cayenne (optional)

Recipe

• 1 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 reduce heat to low and cook eggs, covered, 30 seconds.
• 3 remove from heat and let eggs stand in hot water, covered, 15 minutes. rinse eggs under cold water 5 minutes to stop cooking.
• 4 peel eggs and quarter lengthwise.
• 5 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 transfer to a small serving bowl.
• 7 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 season with salt and pepper.
• 9 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 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 serve sandwiches with remaining cumin and oil and harissa for seasoning.