Step 1

Combine the soy sauce, red wine vinegar, red pepper flakes, olive oil, olives, olive brine, dried oregano, Brazilian sofrito and chopped parsley in a large bowl. Whisk to combine. Taste and season with salt and pepper.

Step 2

Add in the eggs, and stir to coat the eggs in the marinate.

Step 3

Transfer the ingredients into a large mason jar and refrigerate overnight - the longer the better. Stir the mason jar every few hours to ensure all the eggs pickle evenly.