Corn porridge with fried eggs

Ingredients:

• 3/4 cup quick-cooking corn grits
• 0.5 cups grated cheddar (about 60 g)
• 8 large eggs
• 2 tablespoons of vegetable oil
• 220 g frozen chopped okra, thawed
• 1 bunch green onions, chopped (whites separate from greens)
• 1 green bell pepper, thinly sliced
• A large pinch of cayenne pepper

Preparation:

1. Bring 3 cups of water to a boil in a medium saucepan. Add the cornmeal, reduce heat to medium, and simmer, stirring occasionally, until thickened, about 5 minutes. Remove from heat. Stir in the cheese, season with salt and pepper to taste, and cover to keep the cornmeal warm.
2. Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the okra, white parts of the green onion, bell pepper, cayenne pepper, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables begin to soften, 2 to 4 minutes.
3. Carefully place the eggs on top of the okra mixture, being careful not to break the yolks. Reduce the heat to medium-low, cover, and cook, swirling the pan occasionally, until the eggs are set, about 6 minutes.
4. Serve the corn porridge with vegetables and scrambled eggs. Sprinkle with green onions.