Heat a non-stick skillet to medium high heat. Add enough olive oil to coat the pan and heat until shimmering. Fry the eggs. When done, remove to a plate, set aside and keep warm.
While the oil is still hot, add the garlic and the chili pepper and fry quickly until golden brown. Add the small squids and saute them for about 1 minute or until white in color.
To serve, add the cooked squid on top of the fried egg and sprinkle with Maldon salt (or sea salt) and black pepper. Garnish with the chopped parsley.
