Sausage And Black-Eyed Pea Hash

• 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

1. Heat a large nonstick skillet over medium-high heat. Add sausage; saute 4 minutes or until lightly browned, stirring occasionally. Add celery and next 3 ingredients (through squash); saute 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.
4. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

turkey andouille sausage, celery, tomato, red bell pepper, yellow squash, water, thyme, cider vinegar, worcestershire sauce, mustard, salt, canola oil, eggs, freshly ground black pepper

Taken from www.myrecipes.com/recipe/sausage-black-eyed-pea-hash (may not work)