Charquicán

Step by stepInstructions

1. Heat the oil in a large pot over medium heat and cook the onion for 6 minutes until soft; add the garlic, cumin, and paprika and cook 1 minute until fragrant.
2. Add the ground beef and cook for 8 minutes, breaking it up, until browned and crumbly.
3. Add the pumpkin, potatoes, and broth, bring to a boil, then lower the heat, cover, and simmer for 20 to 25 minutes until the vegetables are very soft.
4. Add the peas and cook 5 minutes more, then season with salt and pepper.
5. Mash everything roughly with a potato masher, leaving some chunks for texture, and adjust the seasoning.
6. Fry the eggs in a little oil until the edges are crisp and the yolks are still runny, then serve the charquicán in bowls topped with an egg and a shower of cilantro.