Moroccan · Street food
Spiced Egg and Potato Sandwich
A hearty street sandwich of sliced boiled egg and cumin-spiced potato layered into bread with harissa, olives and a chopped salad — the cheap, filling breakfast-or-anytime sandwich of Moroccan cafés and stalls. Soft egg, warm potato and a hit of harissa in crusty bread make it far more than the sum of its parts.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 eggs, hard-boiled and sliced
- 3 potatoes, boiled and sliced
- 1 tsp cumin, 1/2 tsp paprika
- 4 lengths of bread or baguette
- 2 tbsp harissa
- Handful olives, and 2 tomatoes diced with onion
- Olive oil, salt
Method
- 1
Season the potato
Toss the warm sliced potato with cumin, paprika, olive oil and salt.
- 2
Make the salad
Dress the diced tomato and onion with a little lemon, salt and olive oil.
- 3
Build
Split the bread, spread with harissa, and layer in the potato, sliced egg, olives and salad.
- 4
Serve
Press gently and serve straight away while the potato is still warm.
Chef's tips
- Warm potato makes all the difference — a cold, bland filling makes a dull sandwich.
- Adjust the harissa to taste; it carries most of the heat and flavour here.
Frequently asked questions
Is this a breakfast sandwich?
It is eaten any time, but the egg-and-potato filling makes it a popular, filling breakfast or cheap lunch.
Can I add tuna?
Yes — a little tuna alongside the egg and potato is a common, more substantial variation.