Zapappy

Name: Charquicán
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 6
Cuisine: Chilean
Ingredients: 4 tbsp, Use 2 tablespoons for the charquicán and 2 tablespoons for frying the eggs.; 1 1/2 lb, Use 90%-lean ground beef.; 4 1/4 tsp, Diamond Crystal kosher salt, divided: 4 teaspoons for the charquicán and 1/4 teaspoon for the eggs.; 1 large onion (about 1 3/4 cups), Cut into 1/4-inch dice.; 2 medium carrots (about 1 cup), Peeled and cut into 1/4-inch dice.; 4 medium cloves, Finely chopped.; 2 tsp; 1 1/2 tsp; 1 tsp; 5/8 tsp, Freshly ground; use 1/2 teaspoon in the charquicán and 1/8 teaspoon on the eggs.; 2 lb, Peeled and cut into 3/4-inch pieces.; 1 1/2 lb, Weighed after seeding and peeling; cut into 1-inch pieces.; 3 cups; 2 cups, Use fresh kernels cut from 3 to 4 ears.; 1 cup, Use shelled fresh peas; frozen peas may be used when fresh are unavailable.; 2 tbsp, Flat-leaf parsley, finely chopped.; 6 large eggs

Cooking

Ingredients

Charquicán and fried eggs

4 tbsp, Use 2 tablespoons for the charquicán and 2 tablespoons for frying the eggs.
1 1/2 lb, Use 90%-lean ground beef.
4 1/4 tsp, Diamond Crystal kosher salt, divided: 4 teaspoons for the charquicán and 1/4 teaspoon for the eggs.
1 large onion (about 1 3/4 cups), Cut into 1/4-inch dice.
2 medium carrots (about 1 cup), Peeled and cut into 1/4-inch dice.
4 medium cloves, Finely chopped.
2 tsp
1 1/2 tsp
1 tsp
5/8 tsp, Freshly ground; use 1/2 teaspoon in the charquicán and 1/8 teaspoon on the eggs.
2 lb, Peeled and cut into 3/4-inch pieces.
1 1/2 lb, Weighed after seeding and peeling; cut into 1-inch pieces.
3 cups
2 cups, Use fresh kernels cut from 3 to 4 ears.
1 cup, Use shelled fresh peas; frozen peas may be used when fresh are unavailable.
2 tbsp, Flat-leaf parsley, finely chopped.
6 large eggs

Directions

1. Build the beef base

Heat a wide, heavy 5- to 6-quart {{tool:dutch-oven}} over medium-high heat for 2 minutes. Add 2 tbsp neutral oil, followed by ground beef. Sprinkle with 1 tsp of the kosher salt and spread the meat into an even layer.
Let the beef brown undisturbed for 3 minutes. Continue cooking for 4 to 6 minutes, turning and breaking it into irregular bite-size pieces rather than fine crumbs. The meat should be cooked through and browned in places. Transfer it with a {{tool:slotted-spoon}} to a {{tool:mixing-bowl}}, leaving about 2 tbsp fat in the pot; spoon out any excess.
Reduce the heat to medium. Add yellow onion, carrot, and 1/2 tsp of the remaining kosher salt. Cook for 7 to 9 minutes, stirring occasionally with a {{tool:wooden-spoon}}, until the onion is translucent and beginning to color and the carrots have started to soften.
Add garlic cloves, sweet paprika, ground cumin, dried oregano, and 1/2 tsp black pepper. Stir for 45 seconds, just until fragrant; do not let the garlic or paprika scorch.

2. Cook and partially mash the vegetables

Add yukon gold potatoes, kabocha squash, water, and 2 tsp of the remaining kosher salt. Scrape the bottom with the {{tool:wooden-spoon}} to release the browned fond. Raise the heat to high and bring to a boil, then reduce to medium-low. Set the {{tool:lid}} slightly ajar and simmer for 18 to 24 minutes, stirring gently once or twice, until the squash collapses readily when pressed and the potatoes are fully tender at their centers.
Return the beef and any collected juices to the pot. Using a {{tool:potato-masher}} or sturdy {{tool:wooden-spoon}}, crush roughly one-third of the potatoes and squash directly in the pot. Leave the remaining pieces intact. Stir to distribute the mashed vegetables; the liquid should become thick and cohesive without turning completely smooth.

3. Finish the charquicán

Fold in corn kernels and peas. Simmer uncovered over medium-low heat for 6 to 9 minutes, stirring frequently to prevent sticking, until the corn is tender, the peas are bright and cooked through, and the mixture settles into a loose, spoonable mash. It should mound softly on a spoon, with recognizable pieces of potato, squash, carrot, and beef.
Stir in parsley and the final 1/2 tsp kosher salt. Taste while hot and adjust only if needed; the fried egg will add another small amount of seasoning. Reduce the heat to its lowest setting and cover with the {{tool:lid}} while frying the eggs.

4. Fry the eggs and serve

Heat 1 tbsp of the remaining neutral oil in a large {{tool:nonstick-skillet}} over medium heat. Crack in 3 egg, spacing them apart. Sprinkle with half of the reserved 1/4 tsp kosher salt and half of the reserved 1/8 tsp black pepper. Fry for 2 to 4 minutes, until the whites are completely opaque and set—including around the yolks—while the yolks remain fluid. For firmer yolks, cover with the {{tool:lid}} for the final 1 to 2 minutes. Transfer to a plate and repeat with the remaining 1 tbsp oil, 3 eggs, salt, and pepper.
Spoon the charquicán into six warm shallow bowls and top each portion with a fried egg. Serve immediately, allowing the yolk to run into the vegetables.