Moroccan-Style Potato and Egg Sandwiches

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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These Moroccan-style potato and egg sandwiches are a wonderful example of vibrant, Mediterranean-inspired street food. This vegetarian dish combines tender sautéed potatoes, sweet frying peppers, and caramelised onions with the earthy aroma of freshly toasted cumin. The mixture is tucked into hollowed-out rolls with hard-boiled eggs, creating a portable meal that is both filling and deeply savoury.

Ideal for a weekend lunch or a substantial picnic, this recipe focuses on simple ingredients elevated by traditional North African flavours. The contrast of the soft vegetable filling against the fresh bread makes it a comforting choice for any season. For those who enjoy a bit of heat, serve these sandwiches with a generous spoonful of harissa to perfectly balance the richness of the olive oil and egg.

Ingredients for Moroccan-Style Potato and Egg Sandwiches

4 बड़े अंडे
1 बड़ा चम्मच जीरा
230g 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
350g boiling potatoes, peeled and thinly sliced crosswise
1/2 चम्मच नमक
1/4 चम्मच काली मिर्च
45ml अतिरिक्त-कुंवारी जैतून का तेल
4 Portuguese, challah, or kaiser rolls (about 4 inches in diameter)
Accompaniments: extra-virgin olive oil
harissa (spicy North African condiment) or cayenne (optional)
an electric coffee/spice grinder

How to make Moroccan-Style Potato and Egg Sandwiches

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. Transfer to a bowl to cool, then grind 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 centre to form a wide deep pocket in each roll. 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.

Serve sandwiches with remaining cumin and oil and harissa for seasoning.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.