Moroccan-style potato and egg sandwiches
Sandwiches
Taylor LOVED these sandwiches. We made way too much, but he ate them for 3 meals in a row. I agreed that they had a good flavor and texture, but I thought they needed something more. Like a 'cooling' type of sauce. Next time I'd add maybe a cumin/honey/lime/yogurt sauce, even something like we used for the Fish Tacos. I think with all the bread and potato and egg the sandwich felt a bit dry to me, and a yogurt sauce would moisten it. Maybe the Harissa that the recipe mentions (that we couldn't find) does just that? Who knows! This is definitely one we'll try again! Moroccan-style Potato and Egg Sandwiches Makes 4 servings. Recipe from Epicurious. Ingredients 4 large eggs 1 tablespoon cumin seeds 1/2 lb Italian frying peppers, 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 potatoes, peeled and thinly sliced crosswise 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons extra-virgin olive oil 4
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