Combine two chopped garlic cloves, a pinch of sea salt, and two tablespoons of chopped parsley in a mortar. Pound into a smooth paste and mix in two tablespoons of extra virgin olive oil. Set aside.

In a medium fry pan, pour in 1/4 cup of extra virgin olive oil over medium heat until it shimmers, about 2-3 minutes.

Thinly slice the remaining garlic cloves and crack two eggs into small bowls for easy handling.

Add half of the sliced garlic to the hot oil and sauté for 30-45 seconds until light golden, ensuring not to burn.

Gently slide two eggs into the pan with sautéed garlic on top. Cook for 1-2 minutes until edges are crispy.

Splash hot oil over the egg whites to aid cooking and create a soft, runny yolk. Remove eggs once done.

Repeat with remaining garlic and eggs. Cook and baste as before.

Serve the eggs seasoned with sea salt and black pepper, drizzled with garlic-parsley sauce.