Sausage and Black-Eyed Pea Hash

Sunday, December 30, 2012

8 ounces diced turkey/chicken sausage
1 cup sliced celery
1 cup chopped tomato
1 medium red bell pepper, cubed
1.4 cup water
2 teaspoons chopped or tried thyme
1 TBSP minced garlic
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 can black-eyed peas, rinsed and drained
4 large eggs
ground pepper to taste

Heat a large skillet or non-stick pan over medium heat.  Add sausage, sauté 4 minutes or until lightly browned.  Add celery, tomato, and red pepper...sauté 3 minutes.  Add water and next 5 ingredients.  Simmer 2 minutes or until peas are thoroughly heated.  Cook eggs in a separate pan, either fry or poach them.
Place pea mixture evenly on 4 plates and top with eggs and sprinkle pepper on top.

Sometimes I replace the peas with garlic roasted potatoes from a previous meal.  Just remove the water component.

Now dig in!!


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