• 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.