Chilean Charquican Squash Skillet

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 400 g kabocha or butternut squash, cubed
• 300 g potatoes, cubed
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 cup vegetable stock
• 1 cup frozen corn
• 1 cup green beans, chopped
• 2 tbsp chopped cilantro
• 3 eggs
• 1 tbsp lemon juice
• Salt and black pepper

Steps

1. Heat oil in a deep skillet and cook onion for 4 minutes. Add garlic, squash, potatoes, paprika, oregano, cumin, salt, and pepper.
2. Pour in stock, cover, and simmer 15 minutes, stirring once, until the vegetables are nearly tender.
3. Add corn and green beans and cook uncovered 5 to 7 minutes until the liquid reduces and the vegetables are soft.
4. Mash a few pieces of potato and squash against the pan to thicken the skillet while keeping the rest chunky.
5. Make three shallow wells, crack in eggs, cover, and cook 4 to 6 minutes until egg whites are set.
6. Finish with lemon and cilantro. Serve directly from the skillet with a spoonful of each vegetable and egg.

Allergen note: Contains egg; check stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.