Garlic pasta with eggs and aioli

Heat a large fry pan over medium heat and add 30 ml extra virgin olive oil.

Finely chop the shallot and roughly chop the garlic; add to the hot pan and mix continuously so nothing browns too quickly.

After 2 to 3 minutes, once the shallot is translucent and the garlic fragrant, add the dried oregano and mix.

Add the vegetable broth, turn up to high heat and mix gently.

Once boiling, add the pasta.

Stir the pasta every 2 to 3 minutes so it does not stick.

For the aioli, combine mayonnaise, grated garlic, chopped parsley, lemon juice and olive oil in a bowl.

Season the aioli with sea salt and black pepper and whisk to a creamy sauce.

Heat a second fry pan over medium heat with the olive oil for the eggs.

After 8 minutes of pasta cooking - 3 minutes shy of al dente - put the lid on and lower to low-medium heat; check the package instructions.

Cook 3 more minutes until the pasta is al dente, then take off the lid and turn off the heat.

Add the grated cheese, chopped parsley, crushed red pepper, sea salt and black pepper to the pasta and mix through.

Crack the eggs into individual bowls, then slide into the hot olive oil and leave without moving for one to two minutes.

Splash some of the hot oil over the eggs for a few seconds, then remove.

Plate the pasta, top with a fried egg, season the egg with sea salt and black pepper and finish with a dollop of aioli.