Sausage & Black-Eyed Pea Hash

By Reen

This simple one-dish meal is made even more delicious with a fried egg on top of each plate; the yolk creates its own creamy sauce. If you can find fresh peas, use them in place of canned.

Ingredients

• 8 ounces turkey andouille sausage, diced (such as Wellshire Farms)
• 1 cup celery, sliced (about 2 stalks)
• 1 cup fresh tomato, chopped
• 1 medium red bell pepper, cubed
• 1 medium yellow squash, cubed
• 1/4 cup water
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons cider vinegar
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 can (15 ounce) no-salt-added black-eyed peas, rinsed and drained
• 1 tablespoon canola oil
• 4 large eggs
• 1/4 teaspoon freshly ground black pepper

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Heat a large nonstick skillet over medium-high heat. Add sausage; sauté 4 minutes or until lightly browned, stirring occasionally. Add celery and next 3 ingredients (through squash); sauté 3 minutes, stirring frequently. Add 1/4 cup water and next 5 ingredients (through peas). Simmer 2 minutes or until peas are thoroughly heated. Remove pea mixture from pan; keep warm. Wipe pan with a paper towel.

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

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