In a large ovenproof nonstick skillet, heat oil over medium heat and cook shallot, garlic, oregano and hot pepper flakes. Pour in tomato paste and bring to a boil. Reduce heat and simmer for 5 minutes.
Stir in spinach and pepper; cook for 5 minutes or until wilted.
Crack eggs, one at a time into a small bowl and slip eggs into simmering sauce. Sprinkle with ground pepper. Place in preheated 400 F (200 C) oven for about 10 minutes or until eggs set or cooked to desired doneness.
Meanwhile, in a pot of boiling water, cook noodles for about 8 minutes or until tender but firm. Drain well and keep warm.
Sprinkle eggs with cheese and spoon with sauce over top of noodles to serve.