Sausage and Black-Eyed Pea Hash

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

1 TBSP EVOO

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!!