Garlic potatoes with fried eggs

Cut 1 kg peeled, washed, dried potatoes into bite-size pieces 2 cm thick.

Separate the cloves from a head of garlic and cut a slit in each, leaving the skins on so they do not brown and turn bitter.

Heat a large fry pan over medium heat with 120 ml extra virgin olive oil for a couple of minutes.

Add the potatoes and garlic cloves, coat in the oil, and cook, turning every 3 to 4 minutes, 20 to 25 minutes until golden and cooked through (test with a toothpick).

In a mortar, pound 2 roughly chopped garlic cloves, 8 g chopped parsley and a pinch of sea salt to a paste; mix in 30 ml extra virgin olive oil.

Crack each egg into its own bowl so no shell goes in and the yolks stay whole.

Lift the potatoes and garlic into a bowl lined with paper towels to absorb excess oil, then remove the towels.

Toss with 8 g chopped parsley and sea salt; transfer to a serving dish.

In the same pan over medium heat, fry the eggs without moving them about 1 minute, then spoon hot oil over for a few seconds.

Set the eggs over the potatoes, season with sea salt and black pepper, and top with the garlic and parsley sauce.