Fry the eggs and set them aside in a plate.  Cut the cloves of garlic in half, do not peel them and fry them with the oil used to fry the eggs. Add the “espichás” and fry over low heat until pale golden. Shake the frying pan to mix the ingredients.

NOTE: The “espichás” should be prepared the day before: steep the anchovies in brine (water and salt), pierce them through the mouth by a skewer and freshen the fish during the night.