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José Pizarro’s Zorongollo
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Total Time: 55 minutes
Instructions:
Preheat the oven to 180°C/350°F/gas 4. Place whole peppers, tomatoes, and 3 garlic cloves on an oven tray. Drizzle with olive oil, season with salt and pepper, and roast for 45 minutes until softened. Transfer peppers to a bowl, cover with clingfilm, and let cool. Peel off and discard the skins, keeping the juices. Tear the pepper flesh into strips, remove core and seeds, then add to bowl with juices. Peel tomatoes and roasted garlic, add to peppers, and lightly crush to combine flavors. Drizzle with olive oil and vinegar, adjust seasoning, and let sit. Boil eggs for 11 minutes, cool, peel, and slice into quarters. Toast bread, rub with raw garlic, then spoon zorongollo salad on top and add sliced eggs. Drizzle with juices, olive oil, and sprinkle with pepper.