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1. Bring a medium pot of salted water to a boil.
2. Add the pasta and cook according to package directions for al dente.
3. Drain, reserving 1 cup (240ml) of the cooking water.
4. Meanwhile, to poach the eggs fill a large deep skillet with about 1 1/2 to 2-inch (5cm) of water and bring to a boil, then reduce to a simmer.
5. Crack the eggs into individual bowls.
6. Gently slide eggs one at a time into the simmering water.
7. Using a spoon, gently nudge the egg whites toward center of yolk.
8. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firmer-set yolk.
9. With a slotted spoon or spatula, remove eggs one at a time and drain on paper towels.
10. While the pasta and eggs cook, in a large pan over medium-high heat, add the oil, red onion, season with 1/8th tsp salt, and cook, stirring occasionally, until starting to caramelize, about 3 minutes.
11. Stir in the garlic and thyme and cook over medium-high heat until fragrant, about 1 minute.
12. Add the greens and 3/4 cup of the reserved cooking water.
13. Bring to a boil, reduce to a simmer, and cook until the greens turn bright green and are just tender, 2 to 3 minutes.
14. Stir in the pasta and cook until heated through, 1 minute.
15. Remove from the heat and season to taste with salt and pepper.
16. Transfer the pasta to two individual bowls, about 1 1/2 cups each.
17. Top with the egg and serve with grated cheese and fresh cracked pepper, if desired.

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