Cook the pasta in a large saucepan of boiling water for 6 minutes. Add the broccoli and cook for a further 4–5 minutes until the pasta is 'al dente' and the broccoli is tender.
Meanwhile, bring a saucepan of water to a gentle simmer and stir with a large spoon to create a swirl. Break 2 of the eggs into the water and cook for 3 minutes. Remove with a slotted spoon and keep warm. Repeat with the remaining eggs.
Drain the pasta and broccoli and keep warm. Heat the oil in the pasta pan, add the spring onions, chilli flakes and tomatoes and fry, stirring, for 2–3 minutes. Return the pasta and broccoli to the pan and toss well to coat with the chilli oil.