Egg Tomato Scramble



6 slices bacon
2 large ripe tomatoes, peeled and sliced
salt and pepper to taste
1/2 teaspoon sugar
4 large eggs, well beaten

1. Fry bacon until all fat has been rendered; drain bacon on paper towels. Leaving about 3 tablespoons of bacon drippings in the skillet, add tomatoes, salt, pepper, and sugar. Cook over medium-high heat for a minute or two, 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. Stir until mixture is somewhat grainy and eggs are cooked, but still have moisture. Serve with the cooked bacon.

Serves 4