Southern Grits and Eggs

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Serve the grits with the vegetables and eggs. Top with the scallion greens.

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