*This recipe has carbohydrates. You can use this recipe if you have a portion of carbohydrates in your plan (potato, pumpkin, rice, pasta, quinoa or legumes).
Consider that if you are going to replace a meal (protein, carbohydrate and vegetable) with this recipe, the portion of Charquicán already has ½ tablespoon of olive oil so that you omit it in the salad. You must eat the equal salad.
If you lack protein to comply with the grams assigned in your plan, you can add another egg to your portion, but you must completely omit the tablespoon of olive oil assigned in the same meal in your plan.

2 portions

1 tbsp olive oil
¼ chopped onion
1 clove garlic, minced
200 gr lean ground beef
100 gr diced potato
100 gr pumpkin cubed
1/3 cup shredded carrot
1/3 cup diced bell pepper
1/3 cup chopped green beans
¼ cup water or bone broth or unsalted lean chicken broth or unsalted vegetable broth
2 fried eggs (in water)
2 tsp sea salt
oregano
complete seasoning
cumin
paprika
pepper

In a small saucepan, heat the oil and sauté the onion with the garlic for about 3 minutes, add ground beef and seasonings and cook until a bit brown.  Add the potato, pumpkin and vegetables and stir well. Add ¼ cup of water. Add a little more if necessary. Bring to a boil over low heat covered for about 15 minutes or until the potato is soft, stirring every so often. Add more seasoning if needed, and grind the potato and pumpkin with the wooden spoon a little. The stew should be thick. A few minutes before finish, place a small amount of water in a pan, add the eggs and fry them in water.  Distribute the charquican on a plate and place an egg on each one.

Per portion
Cal: 360.8           P: 37.1           F: 21.2            Cb: 15.6