5 Tbsp Spanish olive oil
4 large egg
sea salt to taste
1 link chorizo, sliced into 1/4-inch rounds
4 fresh thyme sprig
Split the garlic cloves by pressing down on them with the flat sides of a kitchen knife. Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat. Add the garlic and cook until lightly browned, about 5 minutes. Transfer the garlic to a plate and set aside.
Gently crack open the eggs and separate the yolks from the whites, putting each yolk and each white into its own small bowl.
Increase the heat under the pan to medium-high and add the remaining ¼ cup of olive oil. Cook the eggs one at a time. For each, crack the the egg into a glass. When the oil just begins to smoke, tip the sauté pan to a steep angle so the oil collects on one side to create a small bath. Carefully slide the egg into the hot oil and spoon the hot oil over the egg 2 or 3 times. The egg will be ready in about 30 seconds. Transfer the egg to a serving plate with a slotted spoon, season to taste with salt, and keep warm. Repeat with the remaining eggs.
Pour the olive oil from the pan into a small bowl and set aside. Return the pan to the stovetop. Add the chorizo and cook for 30 to 45 seconds over medium-high heat, flipping the rounds when they begin to brown. Add the thyme and continue cooking for 1 minute.
To serve, divide the chorizo and thyme among 4 plates, top each with an egg, and garnish with the reserved garlic. Sprinkle with sea salt and drizzle the reserved cooking oil over each plate.
Recipe from Made in Spain by José Andrés, courtesy of Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., 2008.