Huevos con Pilco de Choclo

Huevos con Pilco de Choclo Recipe - Vegetarian Food from Chile

Region / culture: Chile | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Huevos con Pilco de Choclo is a traditional Ecuadorian dish that combines creamy corn pilco with baked eggs for a delicious and satisfying meal. This dish is perfect for breakfast, brunch, or even a light dinner.

History

Pilco is a traditional Ecuadorian dish made with corn, onions, and milk. It is often served as a side dish or as a main course with eggs. The addition of eggs to pilco creates a hearty and flavorful dish known as Huevos con Pilco de Choclo.

Ingredients

1 tbsp butter
3 tbsp finely chopped onion
4 cups fresh or frozen corn kernels
1.5 cups whole milk or half-and-half
salt and freshly ground black pepper, to taste
1 tbsp finely minced fresh basil
4 or 8 eggs (1 or 2 per person)
2 tbsp butter

How to prepare

Preheat the oven to 400°F (205°C).
Butter 4 individual earthenware dishes or 1 large one.
Melt the butter in a medium saucepan over low heat.
Add the onion and sauté until softened but not browned, for about 4 minutes.
Add the corn and milk.
Bring to a boil, then reduce the heat and simmer, uncovered, stirring occasionally, until the corn is tender and most of the liquid is absorbed. This will take around 10 to 15 minutes (frozen corn may take a little longer due to higher water content).
Season generously with salt, black pepper, and basil. (Note: You can prepare the dish in advance up to this point. Reheat the corn mixture, adding a little milk if needed, before continuing.)
Evenly spoon the corn mixture into the prepared dishes.
Create an indentation in the center of each dish for the eggs.
Carefully break 1 or 2 eggs at a time into a bowl, and gently slide them into each indentation.
Season with salt and black pepper, and dot with butter.
Bake for 7 to 10 minutes, until the egg white is milky and the yolk is set but still soft.
Serve immediately.

Variations

Add cooked bacon or chorizo to the corn mixture for added flavor.
Top the dish with grated cheese before baking for a cheesy twist.
Use different herbs such as cilantro or parsley for a different flavor profile.

Cooking Tips & Tricks

Be sure to cook the corn until it is tender and most of the liquid is absorbed to ensure a creamy texture.

- Season the corn mixture generously with salt, pepper, and fresh herbs for added flavor.

- Make an indentation in the center of each dish for the eggs to ensure they cook evenly.

- Bake the dish just until the egg whites are set but the yolks are still soft for the perfect texture.

Serving Suggestions

Serve Huevos con Pilco de Choclo with a side of avocado slices, fresh salsa, and warm tortillas for a complete meal.

Cooking Techniques

Baking, sautéing, simmering

Ingredient Substitutions

Use olive oil instead of butter for a dairy-free version.

- Use coconut milk instead of half-and-half for a dairy-free and vegan version.

- Use frozen corn kernels if fresh corn is not available.

Make Ahead Tips

You can prepare the corn mixture in advance and reheat it before adding the eggs and baking.

Presentation Ideas

Serve Huevos con Pilco de Choclo in individual earthenware dishes for a rustic and elegant presentation.

Pairing Recommendations

Pair Huevos con Pilco de Choclo with a fresh fruit salad and a glass of orange juice for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Huevos con Pilco de Choclo contains approximately 350 calories.

Carbohydrates

Each serving of Huevos con Pilco de Choclo contains approximately 35 grams of carbohydrates.

Fats

Each serving of Huevos con Pilco de Choclo contains approximately 20 grams of fats.

Proteins

Each serving of Huevos con Pilco de Choclo contains approximately 12 grams of proteins.

Vitamins and minerals

Huevos con Pilco de Choclo is a good source of vitamin C, vitamin B6, folate, and potassium.

Alergens

This recipe contains dairy (butter and half-and-half) and eggs.

Summary

Huevos con Pilco de Choclo is a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Huevos con Pilco de Choclo is a delicious and comforting dish that combines creamy corn pilco with baked eggs for a satisfying meal. With a balance of carbohydrates, fats, proteins, and essential vitamins and minerals, this dish is perfect for any time of day.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a warm summer day, and I was visiting a small village in the Andes Mountains. I had been invited to a local family's home for a traditional meal, and I was excited to try something new.

As I walked into the kitchen, I could smell the delicious aromas of garlic, onion, and corn wafting through the air. The matriarch of the family, a kind and gentle woman with weathered hands and a warm smile, greeted me warmly and beckoned me to sit at the table.

As she cooked, I watched in awe as she expertly chopped vegetables, ground spices, and stirred pots bubbling over an open flame. She moved with the grace and precision of someone who had been cooking for a lifetime, and I couldn't help but be drawn in by her skill.

As the meal came together, she explained to me that we would be having Huevos con Pilco de Choclo, a traditional dish made with corn, eggs, and a variety of spices. She told me that the recipe had been passed down through generations in her family, and that each woman added her own twist to make it her own.

I watched intently as she carefully cracked the eggs into a hot skillet, the whites sizzling as they hit the pan. She then added the pilco de choclo, a mixture of fresh corn, onions, garlic, and a secret blend of spices that she had ground herself.

As the dish cooked, the smell of the corn mingling with the eggs and spices filled the kitchen, making my mouth water in anticipation. Finally, she plated the dish, the bright yellow of the eggs contrasting beautifully with the golden kernels of corn and the flecks of green herbs scattered on top.

I took a bite, and my taste buds exploded with flavor. The sweetness of the corn, the richness of the eggs, and the depth of the spices all came together in perfect harmony. I couldn't get enough, and I begged the woman to teach me her recipe.

She smiled knowingly and handed me a worn and stained piece of paper, covered in faded handwriting and splatters of sauce. This, she said, was the recipe for Huevos con Pilco de Choclo, passed down to her from her mother and her mother before her.

I took the recipe home with me and practiced making the dish over and over again, tweaking the spices and experimenting with different varieties of corn until I had perfected it. Now, whenever I cook this dish, I am transported back to that small village in the Andes, to the warm kitchen filled with the comforting smells of home.

I am grateful to the woman who shared her recipe with me, and I know that every time I make Huevos con Pilco de Choclo, I am honoring her and the generations of women who came before her. Cooking is more than just following a recipe – it is a way to connect with our past, to share a piece of ourselves with others, and to keep the traditions of our ancestors alive.

And so, every time I sit down to enjoy a steaming plate of Huevos con Pilco de Choclo, I am filled with a sense of gratitude and nostalgia for the woman who taught me how to make it. It is a dish that brings me joy and comfort, and I know that I will continue to make it for years to come, passing the recipe down to future generations so that they too can experience the magic of this traditional Andean dish.