Creamy Chilean Tomaticán with Smoked Turkey, Kabocha Squash and Basil with Baked Egg

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the kabocha squash on a baking tray, toss it with 15 ml (1 tbsp) olive oil, 2 g (about 1/3 tsp) salt, and a pinch of black pepper. Roast for 20 minutes, until tender and browned on the edges.

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   2. While the squash roasts, heat a large ovenproof skillet or shallow pot over medium heat. Add the remaining 15 ml (1 tbsp) olive oil and cook the white onion for 5 minutes, until soft and lightly golden.

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   3. Stir in the garlic, red bell pepper, and green chili. Cook for 3 more minutes, stirring often, until the vegetables soften and become fragrant.

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   4. Add the cooked smoked turkey, sweet paprika, and ground cumin. Cook for 2 minutes so the turkey warms through and the spices bloom.

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   5. Add the chopped ripe tomatoes, corn kernels, chicken broth, the remaining salt, and black pepper to taste. Cook over medium heat for 8 minutes, stirring occasionally, until the tomatoes break down and the stew thickens slightly.

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   6. Stir in the heavy cream and roasted kabocha squash. Mix gently so the squash does not break apart too much, and cook 3 more minutes until the mixture is creamy and juicy.

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   7. Turn off the heat and fold in half of the fresh basil and half of the grated Chanco cheese. Taste and adjust with salt and black pepper if needed.

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   8. Using a spoon, make 4 small wells on the surface of the tomaticán and crack one egg into each well. Sprinkle the remaining Chanco cheese on top.

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   9. Transfer the skillet to the oven at 200 °C / 400 °F and bake for 7 to 9 minutes, until the egg whites are set and the yolks are still slightly soft, or to your desired doneness.

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    10. Remove from the oven, finish with the remaining fresh basil, and let rest for 2 minutes before serving.