For eggs with black olives and parsley, heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in 2 tablespoons black olives, pitted and finely sliced, and 2 finely chopped garlic cloves, omitting the sugar, and cook for 3 minutes. Finely chop a small bunch of parsley and add most of it to the olives and garlic. Crack the eggs over the top, cover and cook for about 4 minutes until the whites of the eggs are firm. Season with salt and pepper and scatter the remaining of the parsley over the top.