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Pour the oil into a large (12-inch) nonstick skillet or cast-iron pan and set over medium heat. When the oil is hot and shimmering (about 3 minutes), crack the eggs into the skillet one by one. The whites will make a big, splattery fuss, but don’t mind them, because you’re in control. Season each egg with salt and cook, spooning some of the hot oil over the whites until the edges begin to get crispy, browned and lacy, 3 to 5 minutes.
Remove the skillet from the heat and scoot the eggs a bit to the edge, so you can sprinkle the garlic, paprika and sliced red chile into the hot oil. Move the pan around and watch the flaming-red oil begin to stain the whites, then serve.