In a mortar, combine two cloves of roughly chopped garlic, a pinch of sea salt, and two tablespoons of chopped parsley. Mash into a paste until vibrant green, then mix in 30 ml of extra virgin olive oil.

Heat 60 ml of extra virgin olive oil in a medium fry pan over medium heat for 2-3 minutes.

Thinly slice the remaining four garlic cloves and crack two eggs into small bowls.

Add half of the sliced garlic to the pan and sauté until lightly golden. Pour in the first two eggs, topping with sautéed garlic.

Fry undisturbed for 1-2 minutes until golden brown and edges are crispy, splashing hot oil over the whites to cook evenly.

Use a slotted spatula to remove eggs, season with salt and pepper, and drizzle with the parsley-garlic sauce. Serve immediately.