Ingredients
Scale
- 4 large eggs
- 4 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- Salt to taste
- Freshly ground black pepper to taste
- Lemon wedges, for serving
Instructions
- Step 1: In a small saucepan, heat the olive oil over medium heat. Add the sliced garlic and cook until it becomes golden and fragrant, about 2-3 minutes. Be careful not to let it burn.
- Step 2: Once the garlic is ready, remove the pan from heat and stir in the chopped parsley and red pepper flakes. Set this mixture aside while you prepare the eggs.
- Step 3: In a separate non-stick skillet, add a little of the garlic-infused oil (about a tablespoon) over medium-low heat. Crack the eggs into the skillet, being careful not to break the yolks.
- Step 4: Cook the eggs to your desired doneness, typically about 3-5 minutes for sunny-side up or until the whites are set but yolks remain runny. Season with salt and freshly ground black pepper.
- Step 5: Once cooked, gently transfer the eggs onto plates. Drizzle generously with the garlic and parsley sauce from earlier and serve with lemon wedges on the side for an extra burst of flavor. Enjoy!
Notes
- For optimal freshness, store any leftover Spanish Garlic Eggs in an airtight container in the refrigerator for up to 2 days.
- To reheat, gently warm the eggs in a non-stick skillet over low heat, adding a splash of olive oil to keep them moist and flavorful.
- For an extra touch, serve the eggs on toasted bread or alongside a simple arugula salad to balance the richness of the dish.
- A chef's tip: avoid burning the garlic by keeping a close eye on it while cooking; once it starts to turn golden, remove it from heat immediately to maintain its delicate flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American