Ingredients
- Garlic cheese grits
- 4 slices of bacon
- 1/2 cup of coarsely chopped Vidalia or other sweet onion
- 1/4 cup of coarsely chopped green bell pepper
- 2 tablespoons of tomato paste
- 2 medium tomatoes, peeled and chopped
- 1 can of chunky Rotel tomatoes
- Salt and pepper, to taste
- Shredded cheese, optional
Preparation
Step 1
Preheat oven to 325 degrees.
Cut up the bacon into a cast iron skillet and cook until just about crisp. Remove and set aside, reserving the bacon drippings. Add the onion and bell pepper and cook over medium heat until softened. Stir in the tomato paste and cook, stirring constantly, for about 3 minutes. Add the chopped fresh tomato and the Rotel. Bring to a boil, reduce heat to medium low and simmer for 30 minutes.
Make a batch of cheese grits while the tomatoes are simmering and hold them over low, stirring occasionally.
Using a spoon, make 4 wells in the sauce and crack one egg into each well and sprinkle the eggs with salt and pepper. Using pot holders, carefully transfer the entire skillet into the preheated oven. Bake at 325 degrees for 10 to 15 minutes, or until yolk is set as desired. Sprinkle with shredded cheese, if desired, and return to the oven 30 seconds to 1 minute, or just until cheese is melted.
Serve over hot cheese grits and with thick crunchy, buttery toast.