Heat the water for the grits. Add salt and pepper. When the water boils rapidly stir in the grits. You don't want any lumps. When the grits are done add the butter stir in and cover.

Dice the onion and fry in the 2 tablespoons of extra virgin olive oil and spices. Add 1-1/2 pints of the broth. Clean the gizzards.

Chop up the meat. Heat the broth. When boiling add the gizzards and hearts. Add the eggs. Remove the bay leaves.

Note the longer the giblets cook the more tender they become.