Making Fresh Fish with Eggs

Scale the fish, salt it, and arrange it in an earthen casserole (qaswila, cazuela), having strained for it cilantro juice, and a little garlic, which you will pour on it, but not enough to cover. Throw in oil and spices and put in the bread oven; when it is done, break eggs in a platter, chop rue, sprinkle with a little pepper and some spikenard minced fine and pour over the fish at the door of the oven, and when it is done, eat with fine wheat flatbreads.