1 lb beef, finely chopped
1 large onion, finely chopped
4 garlic cloves, crushed
5 tomatoes, finely chopped
1 ½ tbsp tomato paste
2 whole sundried yellow ají (chili),roasted
8 cups beef stock
3 oz angel hair pasta
½ cup evaporated milk
4 – 6 eggs (1 for each serving)
2 tablespoons white vinegar
Season beef with salt and pepper. Heat oil in a skillet until hot.
Add meat and cook for 2 minutes. Stir in onion and garlic and cook until tender and slightly golden. Add tomatoes and whole sundried yellow aji. Continue cooking until liquid has almost evaporated.
Stir in tomato paste. Add beef stock and bring to a boil. Add angel hair pasta and continue boiling until pasta is cooked. Stir in milk.
Heat before serving.
Before serving, poach eggs in simmering water with a pinch of salt and vinegar.
Serve soup in a soup bowl or plate and place 1 poached egg per serving. Sprinkle over with dry oregano.