Moroccan Style Potato and Egg Sandwiches

Ingredients

• eggs
• cumin seed
• bell pepper
• onion
• boiling potato
• salt
• black pepper
• extra virgin olive oil
• portuguese rolls
• harissa

Preparation

1. 1cover 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. 2reduce heat to low and cook eggs , covered , 30 seconds
3. 3remove from heat and let eggs stand in hot water , covered , 15 minutes
4. 4rinse eggs under cold water 5 minutes to stop cooking
5. 5peel eggs and quarter lengthwise
6. 6meanwhile , toast cumin seeds in a dry 12-inch heavy skillet over moderate heat , stirring , until fragrant and a few shades darker , about 4 minutes
7. 7grind them to a powder in grinder
8. 8transfer to a small serving bowl
9. 9cook 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
10. 10season with salt and pepper
11. 11cut off an end of each roll and pull out some of bread from center to form a wide deep pocket in each roll
12. 12put 2 egg quarters in bottom of each pocket and fill with vegetable mixture
13. 13top filling in each sandwich with 2 of remaining egg quarters and sprinkle with some of cumin
14. 14serve sandwiches with remaining cumin and oil and harissa for seasoning