Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

Prepare the Beef: Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.

Increase the heat to medium-high and add the minced beef, breaking it apart with a spatula. Cook until browned.

Stir in soy sauce, salt, pepper, paprika, and oregano, cooking for an additional 2 minutes. Remove from heat and set aside.

Cook the Eggs: In the same skillet, reduce the heat to medium and crack the eggs into the pan. Cook to your preferred doneness.

Make the Sauce: In a small bowl, combine sour cream, chopped dill, mustard, salt, black pepper, and dried ground garlic. Mix well until smooth.

Assemble the Dish: Toss the cooked spaghetti with the beef mixture, adding the cherry tomatoes and spring onions.

Serve the pasta with the fried eggs on top, a generous sprinkle of grated Parmesan, and a dollop of the dill and mustard sauce.