Moroccan Egg Sandwiches serves 2
2 hard boiled eggs, quartered
1 red bell pepper cut into strips
1/2 small onion, thinly sliced
2 small potatoes sliced about 1/4 inch thick
1/2 teaspoon cumin
olive oil
1/4 cup mayo
1 teaspoon Harissa paste - can be found in a good grocery store
2 rustic deli rolls (acme) or a good sandwich roll
Fry the potatoes for a few min. in the oil and then add the onions, peppers and cumin and saute all until the potatoes are cooked and everything is browned about 15 min. Lightly toast the rolls open faced (I remove some of the inside so the filling will fit and Rich and I usually eat them open-faced as I don't like too much bread in that case only 1 roll) Mix the mayo and Harissa and spread this on the bread then fill with potato mixture and top with egg quarters and sprinkle with s&p. Oh, you can also eat this for lunch!
Note: didn't want anyone feeling sorry for Richard that he never got breakfast in bed! He does!
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