1/2 c  Bacon dripping
oz Corn, can -- drained 1

garlic cloves, minced 1 lg green pepper, chopped 2 md
tomatoes, peeled, chopped 1 ts salt 1/2 ts black pepper 1
tb sugar 1/2 ts cayenne pepper 1 c 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 1/2. 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