Spanish eggs with garlic mushrooms

Thinly slice 6 garlic cloves, roughly chop the parsley, and slice 12 washed, dried white mushrooms a quarter inch thick.

Heat a large fry pan over medium heat with a generous 2 tablespoons (35 ml) extra virgin olive oil for a couple of minutes.

Saute the sliced garlic, stirring continuously, 1 to 2 minutes until lightly golden but not brown, or it turns bitter; remove and set aside.

Add the mushrooms, toss in the oil, spread in a single layer and cook 2 to 3 minutes without stirring.

Stir, spread in a single layer again and cook 2 to 3 minutes more without stirring, until the water has cooked off and they have a light crusty sear.

Return the garlic with 2 tablespoons (8 g) chopped parsley, season with sea salt and black pepper and mix; cover and turn off the heat.

Heat a quarter cup (60 ml) extra virgin olive oil in a small to medium fry pan over medium heat; crack each egg into its own bowl.

Fry the eggs about 2 minutes without moving them, until crispy underneath; spoon hot oil over them for just a few seconds so the yolk stays creamy. Season with sea salt and black pepper.

Transfer the warm mushrooms to a serving dish, top with the fried eggs, a dash of sweet smoked Spanish paprika and chopped parsley.