Sausage and Black-Eyed Pea Hash

'Sausage and Black-Eyed Pea Hash'


8 oz diced turkey sausage

1 cup sliced celery

1 cup chopped fresh tomato

1 medium red bell pepper, chopped

1 medium yellow squash, cubed

1/4 cup water

2 teaspoons chopped fresh thyme

2 teaspoons cider vinegar

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

1 (15 oz) can black-eyed peas, rinsed and drained

1 tablespoon canola oil

4 large eggs

1/4 teaspoon pepper


1. Heat a large non-stick skillet over medium-high heat. Add sausage; sauté 4 minutes or until lightly browned, stirring occasionally.

2. Add celery, tomato, red pepper and squash; sauté 3 minutes, stirring frequently.

3. Add water, thyme, vinegar, Worcestershire, dijon mustard and peas. Simmer for 2 minutes or until peas are thoroughly heated. Remove pea mixture from pan; keep warm. Wipe pan with a paper towel.

4. Return pan to medium heat. Add oil and swirl to coat. Crack eggs into pan; cook 4 minutes or until whites are set. Remove from heat.

5. Place about 1 cup pea mixture onto each of 4 plates; top each serving with one egg. Sprinkle eggs evenly with pepper.