Cooking Instructions
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Step 1
Remove the corn kernels from the
Corn (2 ears)
. Set aside.
Step 2
Preheat an oven to 375 degrees F (190 degrees C).
Step 3
In a deep cast-iron skillet, sauté the
Yellow Onions (2)
in
Extra-Virgin Olive Oil (as needed)
until translucent and soft. Add in the
Ground Beef (200 g)
and allow to brown evenly.
Step 4
Season with
Ground Cumin (1 tsp)
,
Paprika (1 Tbsp)
,
Cayenne Pepper (1 tsp)
,
Coarse Salt (to taste)
, and
Coarse Black Pepper (to taste)
.
Step 5
Add in
Chili Peppers (4)
,
Red Kidney Beans (1 can)
, and fresh corn kernels.
Step 6
Then add a generous glug of
Red Wine (to taste)
and
Tomato Paste (2 tsp)
. Stir to combine everything in the skillet.
Step 7
Bake the skillet in the preheated oven for 40 minutes to an hour. The beef should have broken down and the sauce reduced.
Step 8
Remove the skillet from the oven and place it back on the stove.
Step 9
Stir in crushed
Garlic (3 cloves)
using even spaces, crack in the whole
Eggs (4)
. When bubbles appear in the egg whites, carefully stir the
Tomatoes (6)
through the whites to create streaks.
Step 10
Continue simmering the eggs in the sauce over a medium heat until done to your preference. Serve with chopped fresh
Italian Flat-Leaf Parsley (to taste)
and
Tahini (to taste)
. Enjoy!
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