Description
This Spanish Garlic Eggs recipe is a simple yet flavorful dish that combines the richness of cage-free eggs with the aromatic punch of garlic and fresh parsley. Fried gently in extra virgin olive oil with garlic slices, the eggs are crowned with a vibrant parsley-garlic sauce that adds depth and freshness. Perfect for a quick breakfast or light meal, this recipe highlights authentic Spanish flavors with minimal ingredients and straightforward technique.
Ingredients
Scale
Parsley-Garlic Sauce
- 2 cloves garlic, roughly chopped
- 2 tbsp chopped fresh parsley (8 grams)
- Pinch sea salt
- 2 tbsp extra virgin olive oil (30 ml)
Fried Eggs
- 4 cage-free organic eggs
- 4 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil (60 ml)
- Dash black pepper
- Pinch sea salt
Instructions
- Make the parsley-garlic sauce: In a mortar, add the 2 roughly chopped garlic cloves, chopped parsley, and a pinch of sea salt. Pound the mixture with a pestle until it forms a smooth paste. Add 2 tablespoons of extra virgin olive oil and stir to combine. Set this fragrant sauce aside to use later.
- Heat the olive oil: Pour 1/4 cup (60 ml) extra virgin olive oil into a small to medium frying pan. Warm the oil over medium heat while you prepare the eggs and garlic to ensure it’s hot enough for frying.
- Prepare garlic and eggs: Thinly slice the remaining 4 cloves of garlic. Crack the eggs into two small bowls, placing 2 eggs in each bowl. This makes it easier to add them gently to the pan later without breaking the yolks.
- Fry garlic and eggs – first batch: When the olive oil is hot but not smoking, add half of the sliced garlic. Stir the garlic with the oil for 30–45 seconds until it lightly browns and releases its aroma. Gently slide two eggs into the pan. Arrange the browned garlic slices on top of the eggs. Fry the eggs without moving them to allow a golden crust to develop on the bottom.
- Cook the eggs: After about 1–2 minutes, when the bottom of the eggs has formed a golden crust, carefully spoon some of the hot garlic-infused oil over the tops of the eggs for a few seconds. This helps finish cooking the whites gently and evenly.
- Repeat with second batch: Using a spatula, remove the cooked eggs from the pan and let excess oil drip back into the pan. Then repeat the frying process with the remaining garlic slices and eggs. Place all cooked eggs on a serving dish.
- Season and serve: Season the eggs with a pinch of sea salt and a dash of black pepper. Generously spoon the reserved parsley-garlic sauce over the eggs. Serve immediately to enjoy the full flavors and texture.
Notes
- Use fresh, high-quality olive oil for best flavor.
- Cracking eggs into bowls before adding to pan helps prevent broken yolks and ensures even cooking.
- The garlic should be lightly browned but not burnt to avoid bitterness.
- You can adjust the amount of garlic based on your preference for garlic intensity.
- Serve with crusty bread to soak up the flavorful garlic oil and sauce.
