600 g bread
18 black olives
4 garlic cloves
6 tbsp olive oil
2 tbsp vinegar
Salt and coriander
Grind the garlic with salt and coriander in a mortar until obtaining a paste.
Spill the oil in a pot and mix with the garlic paste.
Cook the eggs in a pot with water and vinegar.
Retire them, slip them and set aside, without hurling the water.
Add to the sauce 2 cups of the hot water.
Incorporate the bread slices.
Serve with the eggs and the black olives.