Grate 3 tomatoes into a bowl, discarding any remaining skin. Cop the remaining tomato and set aside.
Bring 3 cups of filtered water or chicken broth to a boil in a medium saucepan.
Add the sprouted grits and the grated tomatoes. Reduce heat to low and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
Remove from heat and cover to keep warm.
Cook the bacon in a skillet over medium-high heat, turning until crisp. Remove to a paper towel-lined plate. Discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble.
Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness.
Spoon grits into 4 bowls. Top each serving with bacon, chopped tomato, cheese and a fried egg. Season with salt and pepper.