Spaghetti with brussel sprouts

Delicious. Super fast.  And there are veggies in it!

12 Oz spaghetti
1 lb brussel sprouts, trimmed and sliced very thin
4 tbsp olive oil
1 garlic clove, minced
3 tbsp butter
4 eggs
1 lemon zested and juiced
4 oz pecorino cheese, grated
1 tsp of red pepper
Salt/pepper

Cook pasta.  In a large nonstick pan, heat oil and add sprouts and cook until softened and slightly brown.   Add garlic, butter and salt/pepper (1 tsp each).  Transfer sprouts to a bowl.   Add butter to the pan, when it's melted, crack eggs in and cover until whites are just set, about 2 minutes. Season eggs with salt/pepper (to taste).  Cover to keep warm.  Drain pasta, reserving some of the cooking water.  Toss the pasta, red pepper, lemon zest and juice, cheese and sprouts together.  Add a couple of tablespoons of cooking water, more if necessary.  Place an egg or two on the top of each plate.  The runny yolk on top is awesome!