To a large stock add 1 Tbsp oil pot over medium heat. 

Add half of the meat and cook until browned all over. Remove from the pot and set aside. Add remaining oil and the rest of the meat. Cook until browned all over. Remove from the pot and set aside with the rest of the meat.

Add a touch more oil if the pan looks dry. Add the onion, bell pepper, and celery. Cook until the onion is just about translucent. Be careful not to let the vegetables brown, lowering the heat a bit if necessary.

Add the garlic and stir to combine. Cook for 1 minute. Then add the Creole seasoning and mix thoroughly. Cook for 1 minute. 

Next, add broth, Worcestershire sauce, soy sauce, and reserved meat and any accumulated juices. Raise the heat and bring to a boil, then lower the heat, cover and cook at a gentle simmer for 1-1/2 to 2 hours, or until the meat is fork tender.

Meanwhile, bring a large pot of water to a boil. Add the eggs and cook to your liking – about 7 minutes for fudgy yolks and 12 minutes for fully hard boiled. When ready remove the eggs from the pot and plunge in a bowl of ice water to stop the cooking for 15 minutes, then set the eggs aside.

In the same pot of boiling water cook the spaghetti according to the package instructions. Drain when ready and set the noodles aside.

When the meat is tender, check the broth for seasoning, adding more soy or Worcestershire sauce as needed.

Peel the eggs and cut them in half lengthwise. Divide the noodles among 4 large bowls and add an eggs half to each bowl. Ladle the hot broth and meat into each bowl. Scatter the green onions over each serving and drizzle with a few squirts of ketchup and hot sauce. Enjoy!