Roasted pepper ensaladilla with garlic and oregano

Ingredients

• red and green bell peppers
• 1 egg
• oregano
• 1 clove of garlic
• vinegar
• 1 onion
• black or green olives
• olive oil
• large salt

Grill the red and green bell peppers in an old frying pan that you don’t use anymore. As they cook, place them in a saucepan to steam: the heat and steam help to loosen the skin. Let them sit overnight.

The next day, remove the skin and seeds, then dice the flesh into thin strips, which you will then cut in half.

Cook the eggs and cut them into slices.

Add a little of the liquid produced by the bell peppers, oil, and vinegar.

Crush the garlic with the oregano and a pinch of coarse salt, then add this mixture to the bell peppers and mix well.

Place the egg slices on top.