Roasted Pepper Salad with Egg (Ensaladilla de pimientos morrones)

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Method

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1. Roast the red and green peppers on all sides in a hot pan or in the oven until their skins turn black.
2. Put them in a covered container and let them stand for about 20 minutes so the steam softens them and the skins come off easily. ⏱ Timer: 20 min
3. Peel and seed the peppers and cut them into thin strips, then halve the strips.
4. Hard-boil the eggs and slice them.
5. Add some of the juices released during roasting, the olive oil and the vinegar to the pepper strips.
6. Crush the garlic with the oregano and a pinch of coarse salt, and add to the peppers along with the thinly sliced onion; toss well.
7. Top with the egg slices and olives and serve, sprinkled with fresh parsley if you like.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Ensaladilla de pimientos morrones (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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