Valdivian

Ingredients

• 100 g of meat
• 4 tablespoons of oil paint
• 4 medium-sized onions
• 1 tablespoon of chopped parsley
• 1 teaspoon of oregano
• A pinch of ground cumin
• 2 green, very spicy chili peppers
• Half a lemon
• 6 eggs
• 1 cube of beef concentrate

Cook the meat in a high-temperature oven for about 10 minutes, then crush it with a hammer to break it down into small pieces.

Finely chop the onions and sauté them in oil or butter until softened, but not browned. Then add the meat, chopped chili peppers, a little oregano, and ground cumin to the pan.

In boiling water, dissolve a cube of beef broth concentrate and add all the ingredients. Simmer for one hour, then add 2 very hot green chili peppers (without seeds and chopped in half), chopped parsley, and the juice of half a lemon.

Add the eggs one at a time, without breaking the yolks, so that they are lightly cooked.