Prepare the parsley-garlic sauce by mincing garlic and mashing with sea salt and parsley in a mortar and pestle. Drizzle in olive oil while stirring to create a smooth sauce.

In a frying pan, heat enough olive oil to coat the bottom over medium heat for 2-3 minutes until shimmering.

Slice garlic cloves and add to the hot oil. Fry for 1-2 minutes until golden brown, then remove and set aside.

Crack eggs into bowls, gently slide into hot oil, and drizzle fried garlic oil over them. Cook for 3-4 minutes, ensuring yolks remain runny.

Spoon hot oil over the eggs, lift them onto plates, drizzle with garlic-parsley sauce, and sprinkle crispy fried garlic. Serve immediately.