Boil the 3 eggs for about 5 minutes, then set aside.

Roast the 2 red bell peppers over an open flame until the skin is completely blackened. Let them cool, then peel off the skin with slightly damp hands (do not rinse under water, as this can make them bitter). If you don't have an open flame, you can roast them in the oven. Peel off the skin.

Place the salted cod in a bowl and cover with a little olive oil. Add the garlic (I add them in large pieces because I don't like strong garlic flavor, but you can chop them smaller if you prefer).

Tear the roasted peppers into strips by hand and add them to the cod.

Cut the eggs into pieces with a knife and add them to the bowl. Pour in more olive oil until everything is covered. Stir well with a spoon to mix and let it marinate.

Enjoy! It's delicious in a sandwich, but you can also serve it as a tapa.