For a Escabeche Sauce you use some olive oil, some vinegar, two crushed garlic cloves, 2 onions peeled & sliced, a few pimento stuffed olives sliced, a few grains of dark pepper & some few chopped fresh cilantro (you can add two bay leaves). You heat this mix in a skillet & you add it over the fried fish eggs. Then, you cover the bowl or container & you refrigerate it for about 1 day. You serve it the next day at room temperature, with boiled vegetables, potatoes or white rice. It is delicious!