Ingredients
The following ingredients have 4 Servings
- 4 slices bacon
- 1/2 cup coarsely chopped Vidalia or other sweet onion
- 1/4 cup coarsely chopped green bell pepper
- 2 tablespoons tomato paste
- 2 medium sized tomatoes, peeled and chopped (may substitute canned, diced tomatoes)
- 1 can chunky diced tomatoes with green chilies (like Rotel)
- Kosher salt and freshly cracked black pepper, to taste
- Shredded cheese, optional
- Garlic cheese grits (click for recipe)
Instruction
- Preheat oven to 325 degrees F.
- 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 to drippings 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. Sprinkle the eggs with salt and pepper. 
- Using pot holders, carefully transfer the entire skillet into the preheated oven. Bake 10 to 15 minutes, or until yolk is set as desired. Remove, sprinkle with shredded cheese, if desired, and return to the oven just until cheese is melted.
- Garnish with reserved bacon and serve over hot cheese grits with thick crunchy, buttery toast.
