½ cbacon drippings 35oz corn, can, drained 1 lg onion, chopped 2 md garlic cloves, minced 1 lg green pepper, chopped 2 md tomatoes, peeled, chopped 1 ts salt ½ ts black pepper 1 tb sugar ½ ts cayenne pepper 1c chicken broth, canned 1 c milk 2 eggs Heat bacon drippings in a heavy 12-inch skillet over medium heat. Add corn, onion,garlic, and bell pepper; cook until onion is thoroughly wilted and transparent, about 10 mins. Stir often to prevent sticking. Add tomatoes, salt, black pepper, sugar and cayenne; stir until combined. Add broth. Reduce heat. Barely simmer, stirring often, until liquid has almost evaporated, about 30mins. The mixture will be thick and mushy. Stir in milk; cook until reduced by ½.
Increase heat slightly. In a small bowl, beat eggs until frothy; stirring constantly, add to pan in a slow steady stream. Cook just to thicken, 3 or 4 minutes. serve hot Makes 4 to 6 servings