Ranch Eggs and Grits

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.