Meanwhile, toast 8 slices of crusty bread. Rub each slice with the reserved garlic clove, drizzle with olive oil, and sprinkle with a pinch each of sea salt and pepper.
To add the eggs, turn heat to low and make a small well in the sauce toward the edge of the pan for each egg. Break the egg in a small, shallow dish, and tip it into the sauce. Repeat for all the eggs. Sprinkle a pinch of sea salt over each egg. Place the lid over the pan slightly askew, and cook eggs 6 - 8 minutes, or until the whites are opaque and the yolks are runny.