Southern Grits and Eggs

Name: Southern Grits and Eggs
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 3/4 cup quick-cooking grits; 1/2 cup shredded cheddar cheese (about 2 ounces); Kosher salt and freshly ground black pepper; 8 large eggs; 2 tablespoons vegetable oil; 8 ounces frozen cut okra, thawed; 1 bunch scallions, chopped (white and green parts separated); 1 bunch scallions, chopped (white and green parts separated); 1 green bell pepper, thinly sliced; Large pinch of cayenne pepper

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Nutrition Info

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Ingredients

3/4 cup quick-cooking grits

1/2 cup shredded cheddar cheese (about 2 ounces)

Kosher salt and freshly ground black pepper

8 large eggs

2 tablespoons vegetable oil

8 ounces frozen cut okra, thawed

1 bunch scallions, chopped (white and green parts separated)

1 green bell pepper, thinly sliced

Large pinch of cayenne pepper

Directions

Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm.
Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. 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. Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes.
Serve the grits with the vegetables and eggs. Top with the scallion greens.

Photograph by Justin Walker

Courtesy of Food Network Magazine