Instructions
Follow the steps and taste along the way.
Cut the meat and vegetables
Slice the beef thinly across the grain. Finely chop the onion, dice the tomato, and crush the garlic.
Brown the beef
Heat the oil in a large pot over medium-high heat. Sear the meat in a single layer for about 2 minutes, until browned in places. If it does not all fit at once, brown it in two batches. Transfer the meat to a plate.
Build the soup base
Add the onion to the same pot and cook for 4 minutes, until softened and lightly golden. Add the garlic, tomato, ají panca paste, cumin, oregano, black pepper, and 3 g of salt. Cook for 3 minutes, stirring constantly, until the tomato softens and the paste becomes fragrant.
Cook the beef and noodles
Pour in the beef broth and stir, scraping up the browned bits from the bottom of the pot. Return the meat to the pot, bring to a gentle simmer, and cook for 10 minutes. Add the noodles and cook for another 4 to 6 minutes, until tender but not overcooked.
Enrich the soup and cook the eggs
Reduce the heat to low and stir in the evaporated milk. Do not let the soup boil vigorously. Crack the 4 eggs into the soup, spacing them apart, cover the pot, and cook for 4 to 5 minutes, until the whites are set and the yolks remain soft. Remove from the heat and stir in the remaining 1 g of salt. Serve hot, with one egg in each portion.
