Fill two-thirds of a pan with extra virgin olive oil and place the pan on a high heat. The amount of oil should allow the egg not to touch the bottom of the pan.
We cut in half two unpeeled cloves of garlic and add them to the oil.
When the garlic begins to roast, we remove them from the pan and we break the egg to put it to fry just when the oil is very hot. As the edges of the egg fry, we will splatter the hot oil using a skimmer. This movement has to be fast so that the yolk is liquid but the clear toast.
We put the egg in the dish along with the garlic and we add a teaspoon of paprika of La Vera (sweet or hot), salt, a jet of extra virgin olive oil in "raw", and we finish with vinegar to taste.