Charquicán

Cut the beef into 1.5-2 cm cubes (or use ground beef). Heat oil in a large heavy-bottomed pot over medium heat and sear the meat for 5-7 minutes until nicely browned.

Add the chopped onion and minced garlic, and cook for another 3-4 minutes until the onion softens.

Add the potatoes, pumpkin, and carrot, cut into roughly 1.5 cm cubes. Stir in the paprika, cumin, and oregano, and cook for 1-2 minutes to bring out the aroma of the spices.

Pour in enough hot broth to just cover the vegetables, and season with salt and black pepper. Bring to a boil, reduce the heat to low, cover, and simmer for 20-25 minutes until the potatoes and pumpkin are tender.

Add the corn and green peas, and cook uncovered for another 5-7 minutes.

Using a wooden spoon, lightly mash some of the potatoes and pumpkin right in the pot to thicken the stew and give it a creamy texture, while keeping some chunks of vegetables and meat intact.

In a separate pan, fry the eggs (one per serving) until the whites are set and the yolks are still runny.

Serve the charquicán hot in deep bowls, topping each portion with a fried egg.