Fish eggs salad (Huevas)
Fish eggs. 260 gr tomatoes. 660 g. Pepper. 140 g. Onion. Oil. Vinegar. Salt.
This recipe is typical from Cadiz, but can be found all over Andalusia. Boil the eggs in salted water over low heat to avoid that they disintegrate for about 20 minutes. Strain and refrigerate. Meanwhile prepare the dressing with the peppers, the tomatoes, the onion and a hard-boiled egg finely chopped. Mix it with oil, vinegar and salt. Cut the refrigerated eggs into slices. Mix carefully with the prepared dressing without breaking the slices. Return to the fridge until use. And serve chilled.