Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

In the meantime, thinly slice the garlic, roughly chop the parsley and finely shred the cheese

Once the water comes to a boil add in the spaghetti, mix around, then mix every 2 to 3 minutes so the pasta doesn´t stick together and it all evenly cooks

At the same time, heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes crack in the eggs, cook for 2 minutes or until the egg whites are set and the yolks are creamy, then remove from the pan and cover with foil paper

Using the same pan with the same heat, add in the sliced garlic, mix continuously, after 1 to 2 minutes and the garlic is lightly browned, remove the pan from the heat, add in the hot paprika and mix together

Once the pasta is cooked al dente, transfer directly from the stock pot into the pan with the garlic sauce, then add in the shredded cheese, 2 tbsp (8 grams) of chopped parsley and season with sea salt & black pepper, mix together until well mixed, add some of the pasta water into the pan if the pasta mixture is too dry

Transfer the spaghetti into serving dishes, top off each one with a fried egg, then season the eggs with sea salt & black pepper and sprinkle with chopped parsley, serve at once, enjoy!