0.0 – 0 reviews • Egg Recipes
| Level: |
Easy |
| Total: |
25 min |
| Active: |
25 min |
| Yield: |
4 servings |
Ingredients
- 3/4 cup quick-cooking grits
- 1/2 cup shredded Cheddar cheese (about 2 ounces)
- Kosher salt and freshly ground black pepper
- 8 large eggs
- 2 tablespoons vegetable oil
- 8 ounces frozen cut okra, thawed
- 1 bunch scallions, chopped (white and green parts separated)
- 1 green bell pepper, thinly sliced
- Large pinch cayenne pepper
Instructions
- Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm.
- Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes.
- Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes.
- Serve the grits with the vegetables and eggs. Top with the scallion greens.
Nutrition Facts
| Calories |
405 calorie |
| Total Fat |
21 grams |
| Saturated Fat |
7 grams |
| Cholesterol |
445 milligrams |
| Sodium |
231 milligrams |
| Carbohydrates |
35 grams |
| Dietary Fiber |
4 grams |
| Protein |
20 grams |
