Rin ran with dried peppers

Boil the peeled, chopped potatoes together with the dried pepper and a little salt; wash the eggs and add them to the pot. Once boiled, pass the potatoes and peppers through a food mill or potato ricer.

Add a glass of the same cooking broth to the resulting purée to keep it moist.

In a mortar, crush the cumin and garlic together with half a glass of oil, and stir it into the purée along with the chopped onion.

Cut the eggs to taste and add them to the purée, along with the remaining half glass of oil, stirring the whole mixture together.

Garnish with strips of flaked salt cod and pitted olives, if you like.