Charquicán

Ingredients

• 450 g minced beef
• 3 tbsp sunflower oil
• 1 large onion
• 3 garlic cloves
• 1 tbsp sweet paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 600 g pumpkin or butternut squash
• 500 g potatoes
• 150 g green beans
• 150 g sweetcorn kernels
• 400 ml beef stock
• 1.5 tsp salt
• Black pepper
• 4 eggs
• 2 tbsp chopped coriander

Before you cook

• Finely chop the onion and garlic
• Peel the pumpkin and potatoes and cut them into 2 cm cubes
• Top and tail the green beans and cut them into 2 cm lengths

Steps

1. Heat 2 tablespoons of oil in a wide heavy pot over high heat.
2. Fry the minced beef for 6 minutes, breaking it up, until it is browned rather than grey.
3. Lower the heat to medium and add the onion and garlic.
4. Cook for 6 minutes, until the onion is soft and glossy with the beef fat.
5. Stir in the paprika, cumin and oregano and cook for 30 seconds.
6. Add the pumpkin, potato, green beans and sweetcorn and turn everything to coat it.
7. Pour in the stock, season with the salt and pepper, and bring the pot to a simmer.
8. Cover and cook for 20 minutes, until a knife slides through the potato without resistance.
9. Uncover the pot and crush the vegetables roughly with a wooden spoon or masher.
10. Keep crushing until it holds together as a coarse mash, with some chunks left whole.
11. Simmer uncovered for 5 minutes more if it looks loose, until it mounds on a spoon.
12. Heat the remaining oil in a frying pan and fry the 4 eggs until the whites are set and the edges lace.
13. Spoon the charquicán into bowls, top each with a fried egg and scatter the coriander over.