Octopus with Turkish-style eggs and pepper sauce

I live in Lisbon, taking advantage of the ocean's proximity, so today's breakfast features octopus (when it becomes a norm, you know you've gone crazy). I bought the octopus already cooked at Pingo Doce, it's just boiled, without spices.

Main ingredients:

• 100 g cooked octopus
• 1 egg
• 125 g Greek yogurt
• 50 g tartin (I used Dobeco with seeds)
• 1 tsp pesto

For roasted tomatoes:

• 180 g (about 9 cherry tomatoes)
• 2 cloves garlic
• 30 ml olive oil
• salt

For pepper sauce:

• 1 red bell pepper
• 1 lime wedge
• 1/2 tsp salt
• a pinch of smoked paprika

For yogurt base:

• 1 lime wedge
• salt to taste

Place cherry tomatoes in a small baking dish. Add coarsely chopped garlic, salt, and olive oil. Bake at 200°C for about 15-20 minutes, until the tomatoes burst and start releasing juice (ovens vary, so check periodically). At the same time, roast the red pepper until it has dark blisters on the skin.

Let it sit for a few minutes, then peel - another option is to rinse under cold water, it's easier to clean.
The resulting pepper sauce will be quite liquidy - that's what we need.
You can store the leftover sauce in the fridge as a base for other dishes (it's great with meat or fish).

Boil the egg for 6 minutes after the water starts boiling, then rinse under cold water and peel. Assemble the dish by placing a wide ring of yogurt on the plate, pouring the pepper sauce in the center, adding roasted tomatoes and octopus, and placing a halved egg in the middle. Drizzle with a teaspoon of pesto and a few drops of garlic oil from the tomato dish.