Sausage and Black-Eyed Pea Hash

Ingredients

• 15 ounce pea-mond dressing rinsed drained canned
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon canola oil 
• 1 cup celery sliced ( 2 stalks)
• 2 teaspoons apple cider vinegar 
• 2 teaspoons dijon mustard 
• 4 large eggs 
• 2 teaspoons thyme sprigs fresh chopped
• 1 medium bell pepper red cubed
• 1 cup tomatoes fresh chopped
• 8 ounces andouille sausage diced (such as Wellshire Farms)
• 0.3 cup water 
• 2 teaspoons worcestershire sauce 
• 1 medium to 3 sized squashes yellow cubed

Equipment

• frying pan
• paper towels

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add sausage; saut 4 minutes or until lightly browned, stirring occasionally.
3. Add celery and next 3 ingredients (through squash); saut 3 minutes, stirring frequently.
4. Add 1/4 cup water and next 5 ingredients (through peas). Simmer 2 minutes or until peas are thoroughly heated.
5. Remove pea mixture from pan; keep warm. Wipe pan with a paper towel.
6. Return pan to medium heat.
7. Add oil to pan; swirl to coat. Crack eggs into pan; cook 4 minutes or until whites are set.
8. Remove from heat.
9. Place about 1 cup pea mixture onto each of 4 plates; top each serving with one egg.
10. Sprinkle eggs evenly with black pepper.