In a large skillet, cook bacon until crisp. Remove bacon; drain on paper towels. Reserve 2 tablespoons bacon drippings in skillet. Crumble bacon; set aside.
Cook onion, green pepper, and garlic in reserved bacon drippings over medium heat until vegetables are tender. Stir in undrained tomatoes, marjoram, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened.
Meanwhile, prepare Hominy Grits.
Break 2 eggs into a measuring cup. Carefully slide eggs into simmering tomato mixture. Repeat with remaining eggs. Cover and simmer gently for 4 to 6 minutes or until yolks are just set.
Spoon hot cooked grits into the center of 4 warm serving plates, making a well in the center of each. With a slotted spoon, transfer 2 eggs into each well. Spoon some of the tomato sauce over the eggs. Sprinkle with cheese, crumbled bacon and parsley. Makes 4 servings.
In a saucepan, bring water and salt to boiling. Slowly add quick-cooking grits, stirring constantly. Cook and stir until mixture boils. Reduce heat. Cook and stir for 5 to 6 minutes or until water is absorbed and mixture is thick. Stir in butter.