A classic Andean side dish: properly hydrated chuño sautéed with red onion and garlic, then bound with eggs and finished with cubes of fresh cheese. Creamy, rustic, and made to complement bold highland mains.
Rinse the chuño until the water runs clearer and cover it with hot water for 30 minutes, until it feels flexible when pressed. If any piece is too large, break it into medium chunks.
Move the chuño to a pot with the remaining water and part of the salt. Boil for 15 minutes, until tender but still slightly firm; then drain well.
Dice the
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Heat the oil and cook the red onion for 6 minutes, until soft and sweet-smelling. Add the garlic, cumin, and pepper for 30 seconds, without letting the garlic burn.
Add the drained chuño and sauté for 4 minutes, until it takes on the flavor of the sofrito and looks more cohesive. Adjust with the remaining salt before adding the egg.
Lower the heat, add the eggs, and stir gently for 2 minutes, until softly set and creamy. Turn off the heat, fold in the fresh cheese, and serve hot, with the cheese softened but not melted away.
