CREOLE SOUP

1 lb 4 oz (500 g) beef, finely chopped
Vegetable oil
1 1/2 medium size onions, finely chopped or shredded
4 garlic cloves, crushed
5 tomatoes, peeled and seeded, shredded
1 1/2 tablespoons tomato paste
2 whole sundried yellow ají ,roasted (optional)
8 cups beef stock
3 oz (80 g) angel hair pasta
1/2 cup undiluted evaporated milk
4 to 6 eggs (1 for each serving)
2 tablespoons white vinegar
Salt
Pepper
Dry oregano

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 salt and vinegar.

Serve soup in a soup bowl or plate and place 1 poached egg per serving. Sprinkle over with dry oregano.

Servings: 4-6