Chilean Charquicán with Smoked Mushrooms, Green Beans, and Crispy Egg

Instructions

1. 1

   1. In a large pot, heat 1 tablespoon olive oil over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic, cumin, oregano, sweet paprika, and half of the merken; cook for 1 minute, stirring.

2. 2

   2. Add the potatoes, winter squash, and hot vegetable broth. Season with half of the salt and some black pepper. Cover partially and cook over medium heat for 18 to 20 minutes, until the vegetables are very tender.

3. 3

   3. Meanwhile, preheat the oven to 220 °C / 425 °F. Place the mushrooms on a tray, toss with 1 tablespoon olive oil, a pinch of salt, and black pepper, and roast for 12 minutes until browned and deeply flavored.

4. 4

   4. In a separate skillet, heat the butter with 1 tablespoon olive oil. Add the green beans and sauté for 4 minutes. Add the corn and cook 3 minutes more. Set aside.

5. 5

   5. Once the potatoes and squash are soft, mash them directly in the pot with a wooden spoon or potato masher, leaving the mixture rustic and slightly chunky. If it becomes too thick, add a little more vegetable broth or hot water.

6. 6

   6. Add the roasted mushrooms, sautéed green beans, corn, the remaining merken, and adjust with the remaining salt and black pepper. Cook 5 minutes more over low heat so the flavors come together.

7. 7

   7. In a nonstick skillet, heat a few drops of olive oil over medium heat. Fry the eggs one by one until the whites are set and the edges are crisp, 2 to 3 minutes per egg. Season lightly with salt.

8. 8

   8. Serve the charquicán piping hot, top each portion with a crispy egg, and finish with fresh parsley and chopped chives.