Pipirrana de Jaén
Serves 2
Directions
- 1Separate the yolks from the whites of the hard-boiled eggs.
- 2Place the garlic clove, a pinch of sea salt, and a small piece of green pepper into a mortar and pestle. Grind into a paste.
- 3Transfer the hard-boiled egg yolks to a bowl and mash with the pestle to create a base.
- 4Slowly incorporate extra virgin olive oil into the egg yolk mixture while stirring until a thick, creamy sauce forms.
- 5Peel and chop the tomatoes, adding them directly to the bowl with all their juices.
- 6Add chopped green pepper and the canned bonito del norte to the bowl, then stir to combine.
- 7Finely chop the cooked egg whites and mix into the salad.
Ingredients
- 4 whole hard-boiled egg
- 1 whole garlic clove
- to taste sea salt
- to taste green pepper, chopped
- to taste extra virgin olive oil
- 3 whole tomato, peeled and chopped
- 1 can bonito del norte en aceite de oliva
Equipment
mortar and pestlebowlparing knifespatulachef's knife
Tips
- Serving suggestion: Serve chilled straight from the fridge.
- Serving suggestion: Eat with a spoon or use a piece of crusty bread (barra de pan) instead of a fork.
- Substitution: While tuna or bonito is commonly used, you can also try it with tinned octopus.
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