Peel and chop the onion and garlic, as well as the chilli pepper. Peel the potatoes and cut into cubes, rinse the quinoa in a fine sieve under hot water (because of the bitter substances).
Fry the onion, chilli pepper and garlic in a little neutral vegetable oil, add the potato cubes and fry briefly. When the potatoes are slightly browned, add a small handful of rice and fry them (if you don`t like mixing rice and potatoes, you can leave it out, the mixture is typically Peruvian). Add the quinoa and pour about 2 liters of water, salt and pepper (if it gets too runny, take less and pour in later). Bring to the boil and simmer for 15-20 minutes until everything is cooked through.
In the meantime, add water with a little vinegar in another pot for the poached eggs. When the water is boiling, switch it down (it should only boil). Beat the eggs one by one in a ladle and carefully slide them into the water. After 3 - 4 minutes, remove the eggs, quench and carefully set aside on kitchen paper to drain.
Cut cheese (for example halloumi) into cubes and add to the soup 5 minutes before the end of the cooking time. Remove the soup from the heat and stir in a dash of milk. Arrange in soup plates and garnish each plate with a poached egg and fresh herbs.