Start by pounding 2 cloves of garlic with a pinch of sea salt and 2 tablespoons of chopped parsley in a mortar until it forms a paste. Gradually mix in 2 tablespoons of extra virgin olive oil, creating a flavorful sauce. Set this aside.

In a small to medium frying pan, pour in 1/4 cup of extra virgin olive oil and place it over medium heat. Allow the oil to heat until shimmering.

While the oil is heating, thinly slice the remaining 4 cloves of garlic. Aim for uniform slices to ensure even cooking.

Once the oil is hot, carefully add half of the sliced garlic to the pan. Fry it for about 30-45 seconds until it turns lightly golden.

With the garlic sizzling, crack 2 cage-free organic eggs directly into the pan. Cook them undisturbed for 1-2 minutes.

While the eggs are frying, spoon the fragrant sautéed garlic over the whites. Keep an eye on the doneness.

Gently remove the eggs from the pan, shaking off any excess oil as you transfer them to a serving plate.

Finally, sprinkle the fried eggs with sea salt and black pepper to taste. Drizzle the prepared parsley-garlic sauce over the top and serve hot.