Thinly slice the garlic, finely chop the parsley and cut the mushrooms (washed & patted dry) into 1/4 inch (.625 cm) thick slices

Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

After a couple of minutes add in the slices of garlic, mix continuously, after 1 to 2 minutes and the garlic is lightly golden, remove from the pan and set aside

Using the same pan with the same heat, add in the sliced mushrooms, mix with the olive oil, then place them all in a single layer, just as best as you can and cook for 3 minutes without mixing

After 3 minutes mix the mushrooms, then once again place them in a single layer and cook for another 3 minutes without mixing, after cooking the mushrooms for about 6 minutes, add in the sliced garlic back into the pan, along with 2 tbsp (8 grams) of the chopped parsley and season with sea salt & black pepper, mix together, then place a lid on the pan and turn off the heat

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

Once the oil is hot, crack in the eggs, let them sit in the hot olive oil without moving them, after 1 to 2 minutes and they have a crispy texture underneath, splash some of the hot olive oil over the eggs, just for a few seconds, then remove from the pan and season with sea salt & black pepper

Transfer the garlic mushrooms into a serving dish and place the fried eggs over them, add a dash of sweet smoked Spanish paprika over the eggs and a sprinkle of the chopped fresh parsley, serve at once, enjoy!