Creamy Corn and Mushroom Charquicán with Oregano Egg and Green Pebre

Instructions

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   1. In a large pot, heat 2 tablespoons (30 ml) of oil over medium heat. Add the onion, half of the garlic, 1/2 teaspoon oregano, paprika, cumin, 1 teaspoon salt, and black pepper. Cook for 5 minutes, stirring, until the onion is soft and fragrant.

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   2. Add the potato, squash, and hot vegetable broth. Bring to a boil, then lower the heat and cook partially covered for 15 to 18 minutes, until the vegetables are very tender.

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   3. Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes until browned and their moisture has evaporated. Add the remaining garlic and cook 1 minute more. Set aside.

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   4. Add the corn kernels to the pot and cook for 5 more minutes. Then add the sautéed mushrooms, milk, and butter.

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   5. Using a potato masher or sturdy spoon, partially mash the mixture in the pot to create a creamy texture while keeping some chunks. Cook 3 to 4 minutes more. Add the grated Chanco cheese and stir until melted. Adjust with more salt if needed.

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   6. For the eggs, preheat the oven to 200 °C / 400 °F. Grease a small baking dish or oven-safe skillet with a few drops of oil. Crack in the eggs, sprinkle with a pinch of salt and the remaining oregano, and bake for 6 to 8 minutes, until the whites are set and the yolks are done to your liking.

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   7. Make the green pebre by mixing the cilantro, green chili, lime juice, and a pinch of salt in a bowl. Stir well and let it rest for 5 minutes.

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   8. Serve the charquicán very hot in shallow bowls, top each portion with an oregano egg, and finish with a spoonful of green pebre on top or on the side.