Combine the Ingredients: Add the smashed broccoli to the skillet and toss it with the garlic and chili mixture. Cook for an additional 2-3 minutes, stirring occasionally, to allow the flavors to meld together.
Cook the Soft Eggs: In a separate non-stick pan, heat the remaining 2 tablespoons of olive oil over medium heat. Crack the eggs into the pan and cook for about 3-4 minutes until the whites are set, but the yolks remain runny. Season with salt and pepper.
Bring it all Together: Add the cooked pappardelle pasta to the skillet with the broccoli mixture. Toss everything together to coat the pasta with the flavors. If desired, sprinkle grated Parmesan cheese on top for added richness.
Serve and Enjoy: Divide the Chili Garlic Pappardelle with Smashed Broccoli into individual plates. Top each serving with a soft egg. The runny yolk will add a creamy texture to the dish. Season with additional salt and pepper to taste, if needed.