Coat the fish pieces in flour and fry them in a bit of oil until golden. Remove the fish from the heat and set aside. In a saucepan, fry the ground chili peppers, garlic, pepper, cumin, and oregano. Add the vinegar and ½ cup of water. Adjust the salt, then add the sliced onion. Once cooked, strain the onion using a colander. The remaining liquid should be placed back in the saucepan with the fish pieces. Boil for one minute. In a serving dish, place the fish and top with the onions. Drizzle with some of the cooking liquid and garnish with sliced eggs and olives.
