Remove the corn kernels from the Corn (2 stalk). Set aside.
Preheat an oven to 375 degrees F (190 degrees C).
In a deep cast-iron skillet, sauté the Yellow Onion (2) in Extra-Virgin Olive Oil (to taste) until translucent and soft. Add in the Ground Beef (200 gram) and allow to brown evenly.
Season with Ground Cumin (1 teaspoon), Paprika (3 teaspoon), Cayenne Pepper (1 teaspoon). and Coarse Ground Salt and Pepper (to taste).
Add in Chili Pepper (4), Red Kidney Beans (1 can), and fresh corn kernels.
Then add a generous glug of Red Wine (to taste) and Tomato Paste (2 teaspoon). Stir to combine everything in the skillet.
Bake the skillet in the preheated oven for 40 minutes to an hour. The beef should have broken down and the sauce reduced.
Remove the skillet from the oven and place it back on the stove.
Stir in crushed Garlic (3 clove) using even spaces, crack in the whole Egg (4). When bubbles appear in the egg whites, carefully stir the Tomato (6) through the whites to create streaks.
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!