Creamy Pumpkin Charquicán with Merkén Egg

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Prepare the beef, squash, potatoes, onion, carrot, corn, peas, garlic, and cilantro.

2. 2

   Heat the vegetable oil in a wide pot over medium heat. Add the beef, 1/2 teaspoon of the salt, and the black pepper, and brown for 5 to 7 minutes until nicely colored.

3. 3

   Add the onion and carrot. Cook for 5 minutes, stirring, until the onion turns translucent. Stir in the garlic, cumin, sweet paprika, 1 teaspoon merkén, and dried oregano; cook 1 more minute to bloom the spices.

4. 4

   Add the potatoes, squash, and hot beef broth. Mix well, partially cover, and cook over medium-low heat for 20 minutes, or until the vegetables are very tender.

5. 5

   Add the corn and peas. Cook 8 minutes more, stirring occasionally. Then mash the mixture partially with a wooden spoon or potato masher to create a creamy texture while keeping some chunks. Stir in the butter and adjust with the remaining salt if needed.

6. 6

   While the charquicán finishes cooking, lightly grease a small baking dish or 4 oven-safe ramekins. Crack one egg into each and sprinkle each egg with an extra pinch of merkén. Bake at 200 °C / 400 °F for 6 to 8 minutes, until the whites are set and the yolks are cooked to your liking.

7. 7

   Serve the charquicán very hot in shallow bowls. Top each portion with a merkén egg and finish with chopped fresh cilantro.