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Calories
252 (kcal)
Preparation
1 Hour
Author
InacapIngredients
- 4 onions cut in feathers
- 4 tablespoons oil
- 1 tablespoon chili color or sweet paprika
- 250 g of roasted and shredded beef jerky
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground cumin
- 2 liters of beef broth
- ½ cup cooked pumpkin puree
- 1 cup of white bread crumbs soaked in 1 cup of milk
- 2 tablespoons lemon juice
- 2 green chili peppers, seeded and chopped in strips
- 2 teaspoons parsley, finely chopped
- 6 - 8 poached eggs.
Instructions
- Step 1 - In a skillet heat the oil over medium heat with the aji color or paprika and sauté the onion until translucent. Add the charqui, oregano and cumin and cook over medium heat until lightly browned, 2 to 3 minutes.
- Step 2 - Preheat the oven to medium temperature (180°C).
- Step 3 - Pour the onion and jerky mixture into a clay or baking dish and add the beef broth. Stir and bake for 1 hour.
- Step 4 - Separately, in a bowl, mix the pumpkin puree and bread crumbs with the soaking milk; pour the mixture into the hot broth in the dish, stir and bake for 5 to 8 minutes more. Remove from the oven and add the lemon juice, chili peppers and chopped parsley. Carefully add the poached eggs to the dish and serve immediately.
