Begin by preparing your ingredients. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium heat. Season the beef cubes with salt and pepper, then sear them in the pot until browned on all sides. Once browned, remove the beef and set aside, leaving the juices in the pot.

In the same pot, add the remaining tablespoon of olive oil. Sauté the onions, garlic, and green bell pepper for 3–4 minutes, or until the onions are translucent. Stir occasionally to prevent sticking, building the aromatic base of the dish.

Return the beef to the pot and sprinkle with cumin, smoked paprika, and chili powder (if using). Stir well to coat the meat and vegetables evenly in the spices. Cook for an additional 2 minutes to enhance the flavours.

Add the diced potatoes, sweet potatoes, and carrots to the pot, followed by the pumpkin or butternut squash. Stir to combine, ensuring the vegetables are evenly distributed among the meat.

Pour in the beef or vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes. Stir occasionally to prevent sticking. Ensure the broth just covers the ingredients, add more if needed.

After 20 minutes, add the corn kernels to the pot. Adjust the seasoning with additional salt and pepper as needed. Continue simmering uncovered for another 10–15 minutes, or until the vegetables are tender and the liquid has thickened slightly.

Using a wooden spoon, gently mash some of the vegetables in the pot to create a thicker, heartier consistency. This step is traditional and enhances the stew's rustic texture. Stir well to combine.

In a small non-stick skillet, heat a drizzle of oil over medium heat. Crack one egg at a time into the skillet and fry sunny side up until the whites are set, leaving the yolks runny. Repeat for all four eggs. Season the eggs lightly with salt.

Serve Charquicán hot in individual bowls. Top each portion with a fried egg, letting the yolk run into the stew for extra richness. Garnish with freshly chopped parsley or cilantro. Pair with crusty bread or a side of pebre salsa for a truly authentic Chilean experience.