Remove the corn kernels from the
Corn (2 ears)
. Set aside.
Preheat an oven to 375 degrees F (190 degrees C).
In a deep cast-iron skillet, sauté the
Yellow Onions (2)
Extra-Virgin Olive Oil (as needed)
until translucent and soft. Add in the
Ground Beef (7 oz)
and allow to brown evenly.
Ground Cumin (1 tsp)
Paprika (1 Tbsp)
Cayenne Pepper (1 tsp)
Coarse Salt (to taste)
Coarse Black Pepper (to taste)
Chili Peppers (4)
Red Kidney Beans (1 can)
, and fresh corn kernels.
Then add a generous glug of
Red Wine (to taste)
Tomato Paste (1/2 Tbsp)
. 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 cloves)
using even spaces, crack in the whole
. When bubbles appear in the egg whites, carefully stir the
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)
Tahini (to taste)