Add 2 cloves garlic roughly chopped into a mortar, along with a pinch of sea salt and 2 tbsp chopped parsley, using a pestle pound down until you form a paste-like texture, then add in 2 tbsp (30 ml) extra virgin olive oil, mix together and set aside

Heat a small to medium sized fry pan with a medium heat and add in 1/4 cup (60ml) extra virgin olive oil

Meanwhile, thinly slice 4 cloves of garlic and crack the eggs into small bowls (I like to crack 2 eggs into each bowl)

Once the olive oil is hot but not smoking, add in half of the sliced garlic, mix with the olive oil, after 30 to 45 seconds and the garlic is lightly browned, add in 2 eggs, place the slices of garlic over the eggs and let the eggs fry without moving them

After 1 to 2 minutes and the eggs have a golden crust underneath, splash some of the hot olive oil over the eggs, just for a few seconds to cook the egg whites, then remove from the fry pan, shaking off any excess olive oil, cook the next set of eggs in the same way

Transfer the fried eggs into a serving dish, season with sea salt & black pepper, add the parsley sauce over the eggs, serve at once, enjoy!