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Easy Moroccan Style Potato And Egg Sandwiches Recipe Video
|Cumin seeds||1 Tablespoon|
|Italian frying peppers||1⁄2 Pound|
|Boiling potatoes||3⁄4 Pound|
|Black pepper||1⁄4 Teaspoon|
|Extra virgin olive oil||3 Tablespoon|
Calories 607 Calories from Fat 314
% Daily Value*
Total Fat 34 g52.8%
Saturated Fat 4.9 g24.6%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 667.3 mg27.8%
Total Carbohydrates 57 g19%
Dietary Fiber 8.7 g34.8%
Sugars 12.9 g
Protein 20 g41%
Vitamin A 12.3% Vitamin C 103.3%
Calcium 38.1% Iron 48%
*Based on a 2000 Calorie diet
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 a 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, 15-20 minutes. Season with salt and pepper.
Cut off an end of each roll and put out some of bread from center to form a wide, deep pocket in each roll. Put two 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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