Heat up the oil. Peel the Vienna sausages and cut them in 2, lengthwise.
Make cuts across, halfway through, on both halves.
Wrap them in a circular shape, pin them with toothpicks to maintain their shape and braise them.
In the middle, break an egg, whole or beaten - as desired.
Flip over with a spatula. Once ready, decorate with the fresh parsley and salt.