Peel the yuca roots and cut them into 3-inch chunks, removing the fibrous core if present.

Place yuca chunks in a large pot, cover with cold salted water, and bring to a boil over high heat.

Reduce heat to medium and simmer for 15-20 minutes until yuca is fork-tender but not falling apart.

Drain the yuca thoroughly and pat dry with paper towels to remove excess moisture.

While yuca cools slightly, mince the garlic cloves finely and chop the fresh parsley.

Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat.

Add the boiled yuca chunks in a single layer and fry for 4-5 minutes per side until golden brown and crispy.

Remove fried yuca to a serving platter and keep warm.

In the same skillet, add 1 tablespoon of butter and the minced garlic, sautéing for 30 seconds until fragrant.

Drizzle the garlic butter over the fried yuca and sprinkle with fresh parsley.

In a clean skillet, heat remaining oil over medium heat and fry the eggs to your preference (sunny-side up recommended).

Place the fried eggs on top of the yuca, season with salt and black pepper, and serve immediately.