Directions

1. 1

   Place eggs in a 1.5- to 2-quart saucepan and cover with cold water by 1.5 inches. Bring to a rolling boil over high heat with the lid partially on. Once boiling, reduce heat to low and cover completely. Cook for 30 seconds, then remove from heat and let the eggs stand covered in the hot water for 15 minutes. Drain and rinse the eggs under cold running water for 5 minutes to stop the cooking process. Peel the eggs and cut each one lengthwise into four quarters. Set aside.

2. 2

   While the eggs are cooking, place the cumin seeds in a 12-inch heavy skillet over moderate heat. Toast dry (without oil), stirring frequently, until fragrant and darkened slightly, about 4 minutes. Pour the toasted seeds into a small bowl to cool. Once cooled, grind them to a fine powder using a spice grinder and transfer to a serving bowl for later use.

3. 3

   In the same skillet, heat the 3 tablespoons of olive oil over moderate heat. Add the sliced peppers, onion, sliced potatoes, salt, and black pepper. Cover the skillet and cook, stirring occasionally, until all vegetables are golden brown and very tender, 15 to 20 minutes. Taste and adjust seasoning as needed.

4. 4

   While the vegetables finish cooking, prepare the rolls. Slice off one end of each roll and carefully scoop out some of the bread from the center to create a wide, deep pocket. Place 2 egg quarters in the bottom of each pocket. Top with the cooked vegetable mixture, dividing evenly among the four sandwiches. Arrange the remaining 2 egg quarters on top of the vegetables in each sandwich and sprinkle with some of the ground cumin.

5. 5

   Transfer the sandwiches to serving plates. Serve with the remaining ground cumin, extra-virgin olive oil, and harissa or cayenne pepper on the side for diners to season according to their preference.