Ingredients
For the Parsley-Garlic Sauce
- 2 cloves garlic, roughly chopped
- 2 tbsp chopped fresh parsley (8 grams)
- Pinch sea salt
- 2 tbsp extra virgin olive oil (30 ml)
For the Eggs
- 4 cage-free organic eggs
- 4 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil (60 ml)
- Dash black pepper
- Pinch sea salt
Instructions
- Make the Parsley-Garlic Sauce: In a mortar, add 2 roughly chopped garlic cloves, 2 tbsp chopped parsley, and a pinch of sea salt. Using a pestle, pound the mixture until it forms a paste. Add 2 tbsp extra virgin olive oil and stir to combine. Set sauce aside.
- Heat the Olive Oil: Pour 1/4 cup (60 ml) olive oil into a small to medium fry pan. Place over medium heat to warm up while you prepare the eggs and garlic.
- Prep Eggs and Slice Garlic: Thinly slice the remaining 4 cloves of garlic. Crack the eggs into two separate small bowls, 2 eggs per bowl, to make them easy to add to the pan.
- Fry the Garlic and Eggs: Once the olive oil is hot but not smoking, add half of the sliced garlic. Stir with the oil for 30–45 seconds until the garlic is lightly browned. Gently add two eggs to the pan. Arrange the browned garlic slices on top of the eggs. Fry the eggs without moving them.
- Spoon Oil Over the Eggs: When the eggs develop a golden crust on the bottom (about 1–2 minutes), carefully spoon some of the hot oil over the top of the eggs for just a few seconds to finish cooking the whites.
- Repeat and Serve: Remove the cooked eggs with a spatula, letting excess oil drip off, and repeat the process with the remaining garlic and eggs. Place eggs on a serving dish. Season with sea salt and black pepper. Generously spoon the reserved parsley-garlic sauce over the eggs. Serve immediately and enjoy!
Notes
- For the best flavor, use high-quality Spanish extra virgin olive oil.
- Fry the garlic only until golden to avoid bitterness.
- This dish is best eaten fresh—serve immediately for runny yolks and crisp garlic.
- Serve with crusty bread to soak up the flavorful oil and sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Spanish
- Diet: Vegetarian
Nutrition
- Serving Size: 2 eggs with sauce
- Calories: 512 kcal
- Sugar: 1 g
- Sodium: 470 mg
- Fat: 47 g
- Saturated Fat: 7 g
- Unsaturated Fat: 38 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 372 mg