Put a pot of water with a palm full of salt on to boil for the pasta.

To a dutch oven or deep pot, add the olive oil over medium-high heat. Add the beef. Cook until the beef is mostly brown (breaking it up if it's ground beef). Add the chopped onion and minced garlic. Continue to cook until the beef is gently browned, and onion is translucent.

Add the aji panca paste, the tomato paste, and the sweet potato. Stir an additional 4-5 minutes.

Add the stock and oregano leaves. Bring to a boil, then reduce to a simmer. Cover and cook until sweet potatoes are tender (7-10 minutes depending on size of dice).

Cook pasta according to package instructions. While pasta cooks, add peas to the simmering soup.

Cook your eggs. Stir in the half n' half or creamer. Reduce heat to warm. 

Drain pasta.

To serve: Add 1/4th of the angel hair to each bowl. Ladle the hot soup over. Use a fork to combine a bit. Top with an egg, and garnish with parsley or cilantro. Enjoy!