In heavy skillet or Dutch oven fry the bacon. Remove bacon and reserve drippings. Saute' onion in the bacon drippings until clear. Add peppers, stirring often. Add the tomatoes, cut into smaller pieces with a knife or spatula. Allow the mixture to cook down until most of the liquid has evaporated. Spread grated cheese over the tomatoes and allow to partially melt. Drop the eggs on top of the mixture. Cover and allow the eggs to poach. Serve immediately with 2 eggs and a large scoop of tomato mixture on each plate.
By Robin from Washington, IA
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