Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after a couple of minutes add in the chopped shallot and garlic, mix continuously, after 2 to 3 minutes and the shallot's translucent, add in the oregano and quickly mix together, then add in the broth and raise to a high heat, once it comes to a boil, add in the pasta, mix every 2 to 3 minutes

While the pasta is cooking, make the aioli, add in the mayonnaise into a bowl, along with the grated garlic, chopped parsley, lemon juice and olive oil, then season with sea salt & black pepper and whisk together until you get a creamy sauce, set aside, also heat a separate fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil

Once there is 3 minutes left of the pasta being cooked al dente (check pasta package instructions), place a lid on the pan and lower to a low-medium heat, simmer for about 3 minutes or until the pasta is just cooked al dente, then remove the lid and turn off the heat, add in the grated cheese, chopped parsley, crushed red pepper flakes and season with sea salt & black pepper, mix together until well mixed

Crack the eggs into the separate fry pan with the hot olive oil and fry the eggs, then season them with sea salt & black pepper

To assemble the dish, add some of the pasta into a serving dish, top off with one of the fried eggs and a dollop of the aioli, enjoy!