Tomato corn porridge with fried egg

Ingredients:

• 4 large plum tomatoes
• 3/4 cup quick-cooking corn grits
• 4 slices of bacon
• 4 large eggs
• 1 cup grated cheddar

Preparation:

1. Grate 3 tomatoes into a bowl, discarding the remaining skins. Chop the remaining tomato. In a medium saucepan, bring 3 cups of water to a boil. Add the cornmeal and grated tomatoes, reduce the heat to medium, and simmer, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper to taste. Remove from heat and cover to keep warm.
2. Meanwhile, in a medium nonstick skillet over medium-high heat, cook the bacon, turning occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate; drain most of the rendered fat from the skillet, reserving only 1 tablespoon. Let the bacon cool slightly, then crumble it. Heat the fat in the skillet over medium-high heat.
3. Crack the eggs into the skillet and cook until the whites are set and the yolks are cooked to the desired doneness, 2 to 5 minutes.
4. Sprinkle each serving of cornmeal with bacon, chopped tomatoes, and grated cheese, and top with an egg. Season with salt and pepper to taste.