To prepare the soup base, heat vegetable oil in a large pot over medium heat. Sauté the onions and garlic until translucent and fragrant, about 3–4 minutes. Add the carrots and potatoes, stirring to combine. Sprinkle in paprika, cumin, and oregano, allowing the spices to bloom for an additional minute.

Pour in the broth and bring the mixture to a gentle boil. Lower the heat and simmer for 10–15 minutes, or until the vegetables begin to soften. If using shredded beef or chicken, stir it in at this stage. Season with salt and pepper to taste.

While the soup simmers, prepare the pantrucas. In a large mixing bowl, combine flour and salt. Gradually add the melted butter and lukewarm water, mixing with a spoon or your hands until a soft, elastic dough forms. Avoid over kneading; the dough should be tender and pliable.

Lightly flour a clean work surface. Roll out the dough to about 1/8-inch thickness. Use a knife or pizza cutter to slice the dough into small irregular pieces, about 1–2 inches wide. These rustic shapes are characteristic of pantrucas.

Increase the heat on the soup to a gentle boil. Gradually add the dough pieces directly into the pot, stirring occasionally to prevent them from sticking together. Allow the dumplings to cook for 5–7 minutes, or until they puff slightly and become tender.

Crack one egg at a time into a small bowl. Lower the heat to a gentle simmer and carefully slide the eggs into the soup, ensuring they are evenly spaced. Cover the pot and let the eggs poach for 3–4 minutes, or until the whites are set but the yolks remain soft.

Taste the soup and adjust the seasoning with additional salt or pepper if needed. Ladle the soup into bowls, ensuring each portion includes a mix of vegetables, dumplings, and one poached egg. Garnish with fresh parsley or cilantro for a burst of colour. Serve with a wedge of lime or lemon for a bright, zesty finish.