Peel and devein shrimp. Reserve corals, skins and heads. Separate 12 whole shrimp for decoration.
Pour 26 cups of water with salt in a large pan and bring to a boil. Add heads and skins from shrimp and cook covered, at medium heat, for 45 minutes. Cool. Blend or process and strain. Save the stock.
In a large pan, sauté onion, tomato and garlic. Add ketchup, red hot pepper paste, salt, pepper, cumin and the shrimp’ corals. Cook, stirring frequently, for 10 minutes approximately.
Add stock from shrimp and boil for 15 minutes. Set aside.
In a medium-size pan, cook peeled potatoes with salt in a double boiler or in a small amount of water.
45 minutes before serving, add to boiling stock: rice, fava beans, peas, and corn.
In a medium-size skillet, pour 2 cups of chupe and simmer. Poach eggs in this soup. Several eggs can be cooked at the same time, depending on the size of the skillet. Set aside.
Add shrimp tails, whole shrimps, milk and oregano, when rice and all ingredients are cooked. Wait until shrimps turn pink to serve immediately.
To serve: place cheese and potato on an individual soup bowl. Pour soup and place poached egg and a whole shrimp on top.
Serve with Red Hot Pepper Sauce in a sauceboat.
Salsa de Rocoto / Red Hot Pepper Sauce:
Cut rocotos in halves. Seed and devein. Using gloves, wash rocotos by rubbing one against the other. Soak in water for 8 hours, changing water every hour. Place in pan and boil 3 times changing water each time.
Blend or process rocotos with oil, onion, cheese and salt.
Serve this sauce in a sauceboat.