Leftover Tomato soup/sauce with grits and eggs Recipe
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Ingredients
For each person:- 1/2 cup leftover tomato sauce or soup (chunky or smooth, spicy or sweet, doesn't matter) (I used this)
- 2 eggs
- 1 cup water
- 3 tablespoons grits
- Handful shredded cheese (optional)
- Salt and pepper
How to make Leftover Tomato soup/sauce with grits and eggs
One of my favorite things to eat in the morning. It's also really good with polenta, but I was out of conrmeal and made grits (pretty similar). Easily doubled or tripled or whatever for more people, just make sure to use a larger pan for the sauce!
- Bring the cup of water to boil, well salted, for the grits.
- When the water is boiling, add the grits, bring back to a boil, then reduce to low and cover.
- Heat the soup/sauce in a shallow saute pan on medium-low heat. If necessary, add some water to provide more poaching liquid.
- Crack the eggs right into the pan, poach for about 10 minutes.
- Scoop the grits into a bowl. Stir in some cheese, if you'd like, then scoop the sauce on top, followed by the eggs. The eggs should be just a bit runny. Top with black pepper and more cheese, if desired.
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mickeykitterman saysI love my grits in the morning with sausages or shrimp gravy-I never thought of tomato soup, but it sounds good.
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SamLRoth saysWell, it's loosely based on more Mediterranean dishes made using polenta, but grits are damned delicious and go well with just about everything.
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