In a bowl, season the meat with salt and the garlic.
Heat up the oil in large pot and sauté the meat until browned all sides, add the aji panca, the onion, tomatoes and oregano, saute until the onion is soft.
Add the water and the noodles, let it boil with the pot covered until the noodles are done.
Check the seasoning and add the eggs (previously whisk in a bowl with the milk), stirring constantly until well incorporated.
Serve hot topped with the rocoto and the toast.