Sausage and Black-Eyed Pea Hash

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

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 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

Directions:

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.

By RecipeOfHealth.com