Name: Spanish Garlic Eggs Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Spanish
Ingredients: 2 cloves garlic, roughly chopped; 2 tablespoons chopped fresh parsley (8 grams); Pinch sea salt; 2 tablespoons extra virgin olive oil (30 ml); 4 cage-free organic eggs; 4 cloves garlic, thinly sliced; 1/4 cup extra virgin olive oil (60 ml); Pinch sea salt; Dash black pepper

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Introduction

Spanish Garlic Eggs is a simple yet flavorful dish featuring eggs fried in garlic-infused olive oil and topped with a vibrant parsley-garlic sauce. This recipe brings the rich, authentic taste of Spain to your breakfast or brunch table with minimal effort.

The dish is served in a black skillet with two cooked sunny-side-up eggs on top, their bright yellow yolks sitting on a slightly crispy white edge. Underneath the eggs, there is a mix of creamy white sauce and chunks of green spinach evenly spread across the skillet. Around the eggs and sauce, there are pieces of toasted bread with a golden-brown crust resting on the edge of the skillet. The skillet is placed on a white marbled surface. A woman's hand is holding the skillet's handle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cloves garlic
2 tablespoons chopped parsley (8 grams)
Pinch sea salt
2 tablespoons extra virgin olive oil (30 ml)
4 cage-free organic eggs
4 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil (60 ml)
Pinch sea salt
Dash black pepper

Instructions

Step 1: Make the parsley-garlic sauce by adding 2 cloves of roughly chopped garlic to a mortar along with a pinch of sea salt and 2 tablespoons of chopped parsley. Use a pestle to pound the mixture into a rough paste.
Step 2: Drizzle in 2 tablespoons (30 ml) extra virgin olive oil, mix until combined, and set the sauce aside.
Step 3: Place a small to medium-sized frying pan over medium heat and add 1/4 cup (60 ml) of extra virgin olive oil. Heat until hot but not smoking.
Step 4: While the oil heats, thinly slice the remaining 4 cloves of garlic. Crack the eggs into small bowls, two per bowl if possible, to make adding them to the pan easier.
Step 5: Add half the sliced garlic to the hot oil and stir for 30 to 45 seconds as the garlic turns golden.
Step 6: Immediately add 2 eggs to the pan, spoon the sautéed garlic slices over them, and let fry undisturbed until the bottoms are crisp and golden, about 1–2 minutes.
Step 7: Carefully spoon some hot olive oil over the egg whites to finish cooking. When set, remove the eggs and garlic slices, letting any excess oil drip off.
Step 8: Repeat steps 5 to 7 with the remaining garlic slices and eggs.
Step 9: Place the fried eggs onto serving plates. Season generously with sea salt and black pepper.
Step 10: Drizzle the parsley-garlic sauce over the eggs and serve immediately. Enjoy!

Tips & Variations

Use the best quality extra virgin olive oil you can find for an authentic Spanish flavor.
Fresh parsley really brightens the sauce; avoid dried substitutes for best flavor.
This dish is delicious served with crusty bread to soak up the rich sauce and garlicky oil.
Cook the eggs just until the whites are set and the yolks remain runny for the tastiest result.
If cooking for more people, double the sauce and fry the eggs in batches to avoid crowding the pan.

Storage

Store leftover eggs and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the eggs. The sauce can be drizzled fresh after reheating for best flavor.

How to Serve

A black cast iron skillet holds two sunny-side-up eggs with bright yellow yolks and slightly crispy white edges, cooked on top of a bed of cooked spinach that is deep green and slightly wilted. Next to the eggs, two toasted slices of crusty bread with a golden brown color rest inside the skillet. The skillet is placed on a white marbled surface, and soft natural light highlights the textures of the eggs and spinach. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried parsley instead of fresh?

Fresh parsley is recommended because it adds brightness and freshness to the sauce. Dried parsley lacks the same vibrant flavor and may result in a less lively sauce.

How do I keep the egg yolks runny?

Fry the eggs just until the whites are set. Avoid flipping them and remove them from the pan as soon as the edges are crisp and golden. Spoon hot olive oil over the whites to finish cooking gently without firming the yolks.