Serves 4
The people of Lima love this soup, which can be made in less than 30 minutes. It is a nourishing and comforting soup that sticks to your ribs. The addition of angel hair pasta and the toasted bread on top make it a robust meal.
3 tablespoons vegetable oil
½ chopped onion
2 chopped garlic cloves
2 teaspoons ají panca paste
1 teaspoon dried oregano
2 tablespoons tomato paste
1 pound ground beef (or finely chopped meat)
4 cups beef stock, or water
4 ounces angel hair pasta
Salt and pepper
½ cup evaporated milk
4 slices white bread, toasted
4 fried eggs
4 parsley sprigs
1. Heat the oil in a saucepan over medium heat. Sauté the onion, garlic, and ají panca, stirring for 5 minutes. Add the oregano and tomato paste, stir, and add the ground meat. Cook until brown, and then add 4 cups boiling stock or water. Put the lid on, lower the heat, and simmer for 20 minutes.
2. Add the angel hair to the pan and cook for 3 minutes or until al dente. Season with salt and pepper. Turn off the heat and incorporate the milk.
3. Put a little oil in a skillet over medium heat, and fry the bread slices turning to brown both sides. Transfer to a plate covered with paper towels. Then fry the eggs, one by one, seasoning with salt.
4. Serve the soup in bowls, top with a toasted bread slice, and a fried egg on top of the bread. Garnish with a parsley sprig and serve.
If you don’t want to use milk, you can simply leave it out of the recipe, to make this soup dairy free. You can also leave the egg out, or serve the soup with a poached egg instead.