Cut the potatoes (peeled) into bite-size pieces that are 2 cm (3/4 inch) thick, separate the cloves from the head of garlic and cut a slit on each clove, making sure to leave the skins on

Heat a large fry pan with a medium heat and add in 1/2 cup (120 ml) extra virgin olive oil

After a couple of minutes add in the chopped potatoes and cloves of garlic, mix the ingredients so they're all coated in the olive oil, then mix every 3 to 4 minutes

In the meantime, add 2 cloves garlic roughly chopped into a mortar, along with 2 tbsp (8 grams) chopped fresh parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste-like texture, then add in 2 tbsp (30 ml) extra virgin olive oil and mix together, set aside

After cooking the potatoes for 20 to 25 minutes and they're golden fried all around, remove the potatoes and garlic from the pan and transfer into a bowl with paper towels (reserving the oil in the pan), then remove the paper towels and add in 2 tbsp (8 grams) chopped fresh parsley and a pinch of sea salt, toss together, then transfer everything into a large serving dish

Using the same pan with the same heat, crack in the eggs, fry them to your favorite style, I cooked them the Spanish way, just let them sit there for 1 to 2 minutes without moving, then splash some of the oil over the eggs and then remove from the pan

Add the eggs over the potatoes, season with sea salt & black pepper and then top off with the garlic and parsley sauce, serve at once ,enjoy!