TOMATO GRITS WITH FRIED EGGS

Tomato Grits with Fried Eggs image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 large plum tomatoes
3/4 cup quick-cooking grits
Kosher salt and freshly ground pepper
4 slices bacon
4 large eggs
1 cup grated cheddar cheese

Steps:

Grate 3 tomatoes into a bowl, discarding any remaining skin. Chop the remaining tomato and set aside. Bring 3 cups water to a boil in a medium saucepan. Add the grits and the grated tomatoes; reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
Meanwhile, cook the bacon in a medium nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate; discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble. Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness, 2 to 5 minutes.
Top each serving of grits with bacon, chopped tomato, cheese and a fried egg; season with salt and pepper.