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Pour about ¼-inch of olive oil into a small, heavy skillet. Heat it over medium-high heat until it’s extremely hot (but not smoking).
Crack 1 egg into a ramekin or mug. When the oil is hot, carefully slip the egg in and reduce the heat to medium-low.
Spoon some of the oil over the egg as it cooks.
Remove the egg with a slotted spoon after no more than 1 ½ minutes (when the white puffs and becomes crispy and golden-brown around the edges, and when the yolk still jiggles).
Serve sprinkled with a bit of flaky salt and freshly ground black pepper.