目玉焼き（フライドエッグ）｜鳥羽周作のシズるチャンネルさんのレシピ書き起こし

Remove the core of the garlic, crush it with your hands and add it to the frying pan.
Add pure olive oil and heat over medium heat.

Crack the eggs in just before the garlic turns brown and turn the heat to high.
Apply the pure olive oil around the transparent part of the egg (raw state).

When the bottom of the egg is browned, reduce the heat and flip the egg over.
Put it back in 1-2 seconds and turn off the heat.
Arrange on a plate and sprinkle with salt to finish.