Leftover Tomato soup/sauce with grits and eggs Recipe

Leftover Tomato soup/sauce with grits and eggs


For each person:
  • 1/2 cup leftover tomato sauce or soup (chunky or smooth, spicy or sweet, doesn't matter) (I used this)
  • 2 eggs
  • 1 cup water
  • 3 tablespoons grits
  • Handful shredded cheese (optional)
  • Salt and pepper

How to make Leftover Tomato soup/sauce with grits and eggs

One of my favorite things to eat in the morning. It's also really good with polenta, but I was out of conrmeal and made grits (pretty similar). Easily doubled or tripled or whatever for more people, just make sure to use a larger pan for the sauce!
  1. Bring the cup of water to boil, well salted, for the grits.
  2. When the water is boiling, add the grits, bring back to a boil, then reduce to low and cover.
  3. Heat the soup/sauce in a shallow saute pan on medium-low heat. If necessary, add some water to provide more poaching liquid.
  4. Crack the eggs right into the pan, poach for about 10 minutes.
  5. Scoop the grits into a bowl. Stir in some cheese, if you'd like, then scoop the sauce on top, followed by the eggs. The eggs should be just a bit runny. Top with black pepper and more cheese, if desired.

Question from the Chef

“Breakfast for dinner OR Dinner for breakfast? Discuss.”

  • mickeykitterman
    mickeykitterman says

    I love my grits in the morning with sausages or shrimp gravy-I never thought of tomato soup, but it sounds good.

  • SamLRoth
    SamLRoth says

    Well, it's loosely based on more Mediterranean dishes made using polenta, but grits are damned delicious and go well with just about everything.

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