Saturday, March 1, 2014

saturday a.m. - eggs in tomato nest with cheesy grits

We woke up this morning and wanted something warm and tasty. Normally, I'd make a frittata or omelets but we have a serious lack of fresh vegetables in the house so I did a pantry raid - do note I said pantry raid.
Grits. Chopped tomatoes. Couple fresh things like some parsley, garlic & cheddar. Things are about to get delicious.
14.5 ounce can chopped tomatoes
4 eggs
1/2 cup quick cooking grits
2 tablespoons butter
drizzle of EVOO
3 garlic cloves, chopped
2-3 tablespoon parsley, chopped
1/3 cup cheddar other cheese, shredded
S&P to taste
Preheat oven to 400 degrees. Prepare grits according to directions (typically boil 2 cups of water and stir in 1/2 cup grits - stir periodically until thick). Remove from heat and stir in 2 tablespoons butter, cheese and some S&P.
In a large saute pan, heat EVOO and add garlic. Sauté for a few moments until lightly browned. Drain about half the juice off the tomatoes and place the rest in the pan with garlic. Cook until some of the liquid has has evaporated and remove from heat. Make four little pockets in the tomato mixture and crack an egg in each space. Place sauté pan in pre-heated oven for about 6 minutes until eggs have glazed over. In shallow bowls, place a large scoop of grits, topped with eggs & tomatoes, garnish with fresh parsley. 

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