Chilean Reineta, Squash and Kelp Charquicán with Merkén-Roasted Egg

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash cubes on a tray and toss with 15 ml (1 tbsp) olive oil, a pinch of salt, pepper, and half of the sweet paprika. Roast for 20 minutes, until tender and lightly browned.

2. 2

   While the squash roasts, place the potatoes in a pot with cold water and a pinch of salt. Cook over medium heat for 15 to 18 minutes, until tender. Drain and set aside.

3. 3

   Heat 15 ml (1 tbsp) olive oil in a wide pot over medium heat. Sauté the onion for 5 minutes. Add the garlic, cumin, the remaining sweet paprika, and half of the merkén. Cook 1 minute more, stirring.

4. 4

   Add the chopped kelp and corn to the pot. Cook for 3 minutes to blend the flavors. Stir in the cooked potatoes, roasted squash, and 375 ml (1 1/2 cups) hot stock. Cook over medium-low heat for 8 minutes, mashing part of the vegetables with a spoon or masher to create a thick charquicán texture.

5. 5

   Season the reineta cubes with salt and pepper. In a large skillet, heat 7.5 ml (1/2 tbsp) olive oil over medium-high heat. Sear the reineta for 2 to 3 minutes, moving carefully so it does not fall apart. Add it to the charquicán and fold in gently. If needed, add the remaining stock to adjust the moisture. Cook 3 more minutes over low heat.

6. 6

   Place the eggs in a small ovenproof dish or in greased individual ramekins. Drizzle with the remaining 7.5 ml (1/2 tbsp) olive oil, sprinkle with the rest of the merkén, and add a pinch of salt. Bake at 220 °C / 425 °F for 6 to 8 minutes, until the whites are set and the yolks are cooked to your liking.

7. 7

   Turn off the heat under the charquicán and add the chopped cilantro and lime juice. Mix gently, taste, and adjust with more salt or pepper if needed.

8. 8

   Serve the charquicán hot in shallow bowls and top each portion with a merkén-roasted egg.