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Put on gloves to avoid chili sting.
Coarsely chop the garlic, chillies, and salt together, removing chili seeds if desired.
Heat a well-seasoned wok over high heat, then reduce heat and add half the oil.
Crack in one egg and fry gently, moving it slightly to prevent sticking. Cook to your liking, preferably with a runny yolk and crispy edges. Fry the remaining eggs and keep warm on paper towels.
Add the rest of the oil to the wok. Once hot, fry the garlic and chillies without letting them color.
Add the minced beef and stir-fry for a minute until just cooked. Season with fish sauce and sugar, then add water and simmer to form a sauce.
Stir in the holy basil and remove from heat once wilted.
Serve with rice or rice noodles, topped with fried egg and chillies in fish sauce.