Bacalhau à Brás with Eggs

Method

1. Soak the salted cod in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. In a large pot, bring water to a boil. Add the potatoes and cook until tender, about 15 minutes.
3. In a separate pan, heat the olive oil over medium heat. Add the salted cod and cook for 10-12 minutes, until the cod is flaky.
4. In a separate pan, cook the eggs in the same oil until they are cooked to your liking.
5. Add the green olives and salt to taste. Cook for another 5 minutes.
6. Serve the Bacalhau à Brás with the potatoes and eggs on the side.
7. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.