Clean the caiguas by making a cut on the side and carefully removing the veins and seeds without breaking them.
In a bowl, place the raw meat, chopped onion, diced tomatoes, pepper, salt to taste, aji-no-moto, soaked and squeezed bread, raw eggs, and chopped parsley. Mix all the ingredients and stuff the caiguas, closing them with toothpicks.
In a pot with oil, fry the chopped garlic, onion, and tomato; add the pepper, paprika, and salt. Place the caiguas with the opening facing up and add a little water to simmer over low heat. Serve accompanied by white rice.
