• 2 Sliced Tomatoes from 28 oz. can Dei Fratelli Whole Tomatoes
• 4 large Eggs, well-beaten
• 6 slices Bacon

• ½ tsp. Sugar
• Salt and pepper to taste

Preparation:
Fry bacon until all the fat has been rendered; drain bacon on paper towels. Leave about 3 tablespoons of bacon dribblings in the skillet and add the tomatoes, sugar, salt and pepper. Cook over medium-high heat for two minutes, then lower heat to "low." Cover and cook for 15 minutes, or until tomatoes become thick. Stir occasionally to keep from sticking. Add the eggs and stir the mixture until the eggs are cooked. The mixture should be somewhat grainy but still have some moisture. Serve with cooked bacon and enjoy!

Serves 4.

• ½ cup Onion, chopped
• ½ cup Green pepper, chopped
• ½ cup Celery, chopped
• 2 Tbsp. oil
• 1 can 14.5 oz. Dei Fratelli Stewed Tomatoes
• 1 tsp. Salt

• ¼ tsp. Pepper
• 1 tsp. Worcestershire sauce
• ½ tsp. Basil
• 8 Eggs
• ½ cup Cheese, grated

Preparation: Sauté onion, green pepper and celery in oil until soft. Add tomatoes and seasonings. Simmer a few minutes breaking up tomatoes. Pour 1/4 cup sauce into each of 8 custard cups. Break an egg into each and sprinkle with cheese. Bake at 350ºF for 10 to 12 minutes.

Serves 8