Creamy Chilean Charquicán with Mushrooms, Toasted Corn and Merkén Egg

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   In a wide pot, heat 1 tablespoon vegetable oil over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic, cumin, oregano, and 1 teaspoon merkén, and cook for 1 more minute.

3. 3

   Add the potato, kabocha squash, vegetable broth, milk, salt, and black pepper. Bring to a boil, then lower the heat, partially cover, and cook for 18 to 20 minutes until the potato and squash are very tender.

4. 4

   Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large skillet. Add the mushrooms and brown them for 6 to 8 minutes until their liquid evaporates and they become deeply flavorful. Remove half and reserve for garnish.

5. 5

   In the same skillet, add the corn kernels and toast them for 4 to 5 minutes until lightly charred in spots. Mix the corn with the mushrooms left in the skillet.

6. 6

   When the vegetables in the pot are ready, add the butter and mash everything with a potato masher or wooden spoon until you get a rustic, creamy mixture. Fold in the toasted corn and mushrooms from the skillet and mix well.

7. 7

   Transfer the charquicán to a baking dish or oven-safe skillet. Make 4 wells on the surface, crack 1 egg into each, scatter the Chanco cheese on top, and sprinkle with the remaining 1 teaspoon merkén.

8. 8

   Bake at 200 °C / 400 °F for 8 to 10 minutes, until the egg whites are set and the yolks are still slightly creamy, or to your preferred doneness.

9. 9

   Remove from the oven, let rest for 3 minutes, and finish with the reserved mushrooms and chopped cilantro before serving.