4 slices uncooked bacon, cut crosswise into 1/4-inch strips
1 medium onion, cut into small dice
2 large, ripe tomatoes, cored, then cut into large dice (about 2 3/4 cups)
6 large eggs
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste

Combine the bacon and onion in a large skillet (preferably nonstick) over medium heat. Cook, stirring often, for 6 to 8 minutes, until onion has softened and bacon is crisped and cooked through.

Add the tomatoes; increase heat to medium-high and cook, stirring occasionally, until their juices have evaporated. Mixture should be thick and almost pasty.

Whisk together the eggs and cream in a liquid measuring cup, then pour into bacon-tomato mixture. Cook, stirring occasionally, for 4 to 6 minutes, until eggs are done.

Divide among individual plates and season with salt and pepper to taste. Serve immediately.

Makes 2 to 3 servings.

— Recipe from Jan Cremeans Nelson, of Washington, D.C., finalist in The Washington Post's Top Tomato contest.