Cook the piciukai (pasta) according to package instructions in salted water. Reserve about 1/2 cup of the pasta water before draining.

While the pasta cooks, heat the cooking oil in a pan over medium heat.

If using, add the chopped onion and cook until softened, about 3-4 minutes.

Add the mėsa (meat) to the pan. Break it up with a spoon and cook until browned and cooked through.

Season the meat with salt and pepper. If using dried herbs, stir them in now.

Push the meat to one side of the pan. Crack the kiaušiniai (eggs) into the empty side. Scramble them lightly with a spoon as they cook, or cook them sunny-side up if you prefer to top the dish.

If scrambling, once the eggs are mostly cooked but still a little wet, stir them into the meat mixture.

Add the drained pasta to the pan with the meat and egg mixture.

Sprinkle the grated sūris (cheese) over the pasta and meat.

Stir everything together, adding a splash of the reserved pasta water if needed to create a light sauce that coats the pasta and helps the cheese melt.

Serve immediately. If you cooked the eggs sunny-side up, place one on top of each serving.