Spanish Garlic Eggs

Ingredients

• 2 tablespoons Extra Virgin Olive Oil (for the parsley‑garlic sauce, high‑quality Spanish EVOO)
• 2 tablespoons Fresh Parsley (chopped, about 8 g, flat‑leaf parsley)
• 2 cloves Garlic (roughly chopped for the sauce)
• 1 pinch Sea Salt (for the sauce and final seasoning)
• 1/4 cup Extra Virgin Olive Oil (for frying, about 60 ml, high‑quality Spanish EVOO)
• 2 cloves Garlic (thinly sliced for frying (use 4 if cloves are small))
• 2 large Cage‑Free Organic Eggs (room temperature)
• 1 pinch Black Pepper (freshly cracked, for final seasoning)

Instructions

1. Prepare the parsley‑garlic sauce

   Roughly chop 2 garlic cloves, add a pinch of sea salt and 2 Tbsp chopped parsley into a mortar. Pound with the pestle until a paste forms, then drizzle in 2 Tbsp extra‑virgin olive oil and mix until well combined. Set aside.

   Time: PT3M

2. Heat the frying oil

   Place a small‑to‑medium fry pan over medium heat and add 1/4 cup extra‑virgin olive oil. Heat until shimmering but not smoking.

   Time: PT2M

   Temperature: medium heat

3. Prep garlic and eggs

   While the oil heats, thinly slice 2 large garlic cloves and crack the 2 eggs into a small bowl, being careful to avoid shells.

   Time: PT2M

4. Sauté garlic slices

   Add the sliced garlic to the hot oil. Stir continuously for about 30 seconds until the slices turn a light golden brown, being careful not to let them brown too much or become bitter.

   Time: PT30S

   Temperature: medium heat

5. Fry the eggs

   Gently slide the cracked eggs into the pan, spreading the garlic slices around them. Let the eggs cook undisturbed for 1–2 minutes until a golden crust forms on the bottom. Then, splash a little hot oil over the tops of the eggs and cook for an additional 5‑10 seconds just to set the whites without overcooking the yolks.

   Time: PT2M

   Temperature: medium heat

6. Finish and serve

   Using a spatula, carefully lift the eggs onto a serving plate, shaking off excess oil. Season with a pinch of sea salt and freshly cracked black pepper, then spoon the prepared parsley‑garlic sauce over the top. Serve immediately with crusty bread or roasted potatoes.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

2 g

Fat

20 g

Fiber

0.5 g