In a sauté pan, cook the ground beef in half the oil. Season with salt and pepper.
Once browned, add in onions, garlic and carrots and sauté until fragrant.
Add in the tomato paste and cook for a minute more. Pour in the Cabernet Sauvignon wine and simmer for 2 minutes. Add in water, enough to just cover the surface of the meat. Simmer until almost dry, adding the peas just as the beef is finishing.
In another sauté pan, cook the saba strips in oil until golden. Set aside.
Pour the eggs into a non-stick pan to cook form a flat omelette. Cook only one side, for about one minute. Remove from pan.
Place the rice and the beef mixture into half the flat omelette and fold the other half over to form a half moon crescent. Top with the saba strips. Serves 2.