Southern Grits and Eggs

1. 1

   Bring 3 cups water to a boil in a medium saucepan.

2. 2

   Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes.

3. 3

   Remove from the heat.

4. 4

   Stir in the cheese and season with salt and black pepper; cover to keep warm.

5. 5

   Crack the eggs into a large bowl.

6. 6

   Heat the vegetable oil in a large nonstick skillet over medium-high heat.

7. 7

   Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes.

8. 8

   Carefully slide the eggs on top of the okra mixture, keeping the yolks intact.

9. 9

   Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes.

10. 10

    Serve the grits with the vegetables and eggs.

11. 11

    Top with the scallion greens.

12. 12

    Per serving: Calories 405; Fat 21 g (Saturated 7 g); Cholesterol 445 mg; Sodium 231 mg; Carbohydrate 35 g; Fiber 4 g; Protein 20 g

13. 13

    Photograph by Justin Walker

* Per serving · 4 servings · Values may vary.

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