In a saucepan with water we put the eggs and measure with a thermometer until they reach 75ºC, leave the eggs for 12 min.

In a casserole, fry the garlic cut into thin slices with a little oil, add the pisto and sauté everything together. We leave over low heat and add the diced cod to make it slowly, if it is very dense we can add a little fish broth but the cod will release its juices.
We let cook for 3-4 minutes.

We serve on the plates and add one egg per person, sprinkle with parsley on top.
The egg cooked at a low temperature adds a lot of creaminess to the dish.