← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 250 g beef mince (or very thinly sliced steak)
• 1 tbsp Vegetable oil
• 1 Red onion, finely chopped
• 2 cloves Garlic, crushed
• 2 tbsp Tomato purée (paste)
• 1 tsp ají panca paste (or ½ tsp paprika)
• 1 tsp Dried oregano
• 1.5 l Beef stock
• 1 Potato, peeled and diced small
• 120 g angel hair pasta (cabello de ángel), broken into short lengths
• 150 ml Evaporated milk
• 4 Eggs
• Salt
• 4 slices toasted bread, to serve

Method

1. Heat the oil in a large pot over medium-high heat and brown the beef for 5 min, breaking it up.
2. Add the onion and cook for 5 min, until soft. Stir in the garlic, tomato paste, ají panca and oregano and fry for 2 min, until the paste darkens.
3. Pour in the stock, add the potato and simmer for 10 min, until the potato is almost tender.
4. Add the pasta and simmer for 4–5 min, until cooked. Lower the heat so the soup barely bubbles and stir in the evaporated milk. Season with salt.
5. Crack the eggs one at a time into the soup, spacing them out, and poach for 3–4 min, until the whites are set and the yolks still soft.
6. Ladle into bowls with an egg in each and serve with toasted bread for dunking.

Tips

• If you prefer, beat the eggs and stir them in to make silky ribbons instead of poaching them whole.
• This soup is also known as sopa a la minuta because it comes together so fast.

Sources

Written in our own words after cross-checking these recipes:

Peru Delights Eat Peru