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Heat the oil in a saucepan over medium heat. Add and sauté onion, garlic, and ají panca, stirring for 5 minutes. Add oregano and tomato paste, stir, add ground meat, cook until brown, and then add 4 cups boiling stock or water. Put the lid on, lower the heat, and simmer for 15 minutes.
Add angel hair and cook for 3 minutes or until al dente. Season with salt and pepper. Turn off the heat, and incorporate the milk.
Serve the soup in bowls, top with a fried bread slice, and then a fried egg on top of the bread. Garnish with a parsley sprig and serve immediately.
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