Sausage and Black-Eyed Pea Hash

By nanarose

Bruce Weinstein and Mark Scarbrough, Cooking Light

JULY 2012

Ingredients

• 8 ounces diced turkey andouille sausage (such as Wellshire Farms)
• 1 cup sliced celery (about 2 stalks)
• 1 cup chopped fresh tomato
• 1 medium red bell pepper, cubed
• 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-ounce) can 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

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.

2. 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.

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