Tomato corn porridge with fried egg
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Brighten your morning with a healthy, sunny breakfast of fragrant cornmeal with sweet tomatoes and a bright fried egg. This quick-cooking cornmeal is simmered with mashed plum tomatoes. Divide it among bowls and top with grated cheese, fresh tomato slices, and crispy fried bacon, which will infuse the entire dish with its vibrant aromas and flavor. Serve with a fried egg. This dish is quick to prepare and is also perfect for dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large plum tomatoes
- 3/4 cup quick-cooking corn grits
- 4 slices of bacon
- 4 large eggs
- 1 cup grated cheddar
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Cooking the dish according to the recipe:
- Grate 3 tomatoes into a bowl, discarding the remaining skins. Chop the remaining tomato. In a medium saucepan, bring 3 cups of water to a boil. Add the cornmeal and grated tomatoes, reduce the heat to medium, and simmer, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper to taste. Remove from heat and cover to keep warm.
- Meanwhile, in a medium nonstick skillet over medium-high heat, cook the bacon, turning occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate; drain most of the rendered fat from the skillet, reserving only 1 tablespoon. Let the bacon cool slightly, then crumble it. Heat the fat in the skillet over medium-high heat.
- Crack the eggs into the skillet and cook until the whites are set and the yolks are cooked to the desired doneness, 2 to 5 minutes.
- Sprinkle each serving of cornmeal with bacon, chopped tomatoes, and grated cheese, and top with an egg. Season with salt and pepper to taste.
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