This recipe for crashed eggs originates from Madrid where they would usually be served at lunch or dinner. I prefer them for a weekend breakfast or brunch.
Heat the oilve oil in a large non stick frying pan over medium heat.
Add the potatoes and the onion and fry for about 10-15 minutes until tender and golden. Remove from the pan with a slotted spoon and set aside. Drain all but 1 tbsp oil from the pan and reserve for re use.
Add the garlic to the pan and fry for about 30 seconds, then return the onion and potatoes to the pan.
Break the eggs into the pan one by one from a height of about 15". You want them to break! Season with salt and pepper and cook for a minute without stirring, then use a wooden spoon to carefully mix them in. As soon as they are just cooked through serve immediately.