In a pan, pour a cup of olive oil. Fry the shallots in olive oil until golden and crispy. Set aside. Reduce the fragrant oil for the next steps.

In the leftover olive oil, fry the beaten eggs in medium heat. Slightly stir to disintegrate eggs to random pieces. Note: The pan has to be hot enough to cook eggs "fluffy" and not flat. Too low fire and eggs will be flat, too hot and it'll burn.

Pour in the remaining olive oil that you set aside in step 1. Sautée the sliced garlic. Once golden add in the cherry tomatoes. Season with salt to draw out the liquid from the tomatoes. Place the lid and reduce fire to low medium.

In a separate pot boil water and cook your dry or fresh noodles as per packet instructions, cook until 90% and set aside.

On the pan, check if the tomatoes have turned softer. Mush them a little to extract the juice. Add the tomato paste/sauce. Add in the bone broth or water and bring to a boil. Put the lid back on. Bring to a simmer for 2 to 3 minutes.

Add in the noodles, stir and let it simmer for another minute. Season with salt & pepper to taste.

Add in the cooked eggs. Disintegrate to random pieces. Add in the fried shallots on top. Drop 1 egg yolk for aesthetics if you feel like it.