Bacalhau a Lagareiro (Portuguese Salted Cod with Potatoes and Eggs)

Method

1. Soak the salted cod in water for 24 hours, changing the water every 6 hours to remove excess salt.
2. Cook the potatoes in boiling salted water until tender, then mash them.
3. In a pan, heat the olive oil and sauté the garlic until fragrant.
4. Add the mashed potatoes and cook for 5 minutes, stirring constantly.
5. Push the potatoes to the side of the pan and add the eggs, cooking them sunny-side up.
6. Sprinkle with parsley and season with salt and pepper.
7. Serve the cod on top of the potatoes with the eggs on the side.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.