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Spanish Garlic Eggs

 INGREDIENTS:

  1. Eggs 3-4
  2. Garlic 6-8 cloves, thinly sliced
  3. Extra Virgin Olive Oil 2-3 tbsp
  4. Fresh Parsley or Coriander Leaves, a small handful
  5. Black Pepper, a pinch
  6. Salt to taste

METHOD:

Serving Size: 1-2

Heat the olive oil in a skillet over low heat. Add the thinly sliced garlic and let it cook until fragrant, soft, and light, pale golden. Do not let the garlic burn, as it can become bitter.

Crack the eggs directly into the sizzling garlic oil. As the eggs cook, gently tilt the pan and repeatedly spoon the hot garlic-infused oil over the egg whites. This helps the tops cook evenly, creating delicate, crispy, lace-like edges and lightly puffed whites, while keeping the yolks beautifully soft and runny.

Scatter the finely chopped fresh parsley or coriander leaves, directly into the hot oil surrounding the eggs.

Slide the eggs and crisp garlic onto a serving plate. Spoon the remaining coriander-infused oil over the top, and finish with a pinch of salt and chili flakes. 

Serve hot with multi-grain toast or crusty bread, a green salad, roasted potatoes or cherry tomatoes.

NOTES:

This recipe traditionally calls for fresh parsley, but I used coriander leaves instead since parsley wasn't readily available. It offers a bright, aromatic flavor and makes an excellent alternative without compromising the overall taste of the dish.



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