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
How to Make It
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.
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.
Place about 1 cup pea mixture onto each of 4 plates; top each serving with one egg. Sprinkle eggs evenly with black pepper.
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
I liked the mix of flavors and veggies in this dish, but thought it could use some improvement. The seasoning probably needs to be doubled, and the tomatoes should be added at the end as the juices released made the other vegetables soggy rather than crisp-tender. With these changes, I would make this again. Out of personal preference I used 6 oz. Aidell's pork andouille sausage, and fresh crowder peas instead of the black-eyes. I served a small green salad with it (roasted corn, black olives and blue cheese crumbles), but next time it will be with cornbread.