1/3 cup olive oil
3 garlic cloves, minced
1/2 tsp. red pepper flakes
1/4 cup flat-leaf parsley, chopped
2 tbsp. thyme
2 tbsp. basil
1 cup Parmesan - grated
Cook Spaghetti to manufacturers directions, drain and set aside (covered). In a large saute pan over medium-low heat and add garlic, red pepper flakes and herbs, slowly cooking the garlic and infusing the oil with the herbs. While oil is infusing, heat 2 tbsp. oil in another skillet over medium heat cook eggs sunny-side up until done, covering the pan and add water if necessary to finish setting the whites - yolks are to be not set.
Add Spaghetti to infused oil and toss with tongs to coat. Divide between four bowls, place two eggs on top of noodles and sprinkle with 1/4 cup Parmesan cheese. Serve.