2 elk sausage links, thickly sliced
1 heirloom tomato, diced
1 celery stock, diced
1 red bell pepper, diced
1 yellow summer squash, diced
1/4 cup water
3 teaspoons fresh thyme
3 teaspoons apple cider vinegar
2 teaspoons Worcestershire sauce
3 teaspoons Dijon mustard
1 tablespoon olive oil
1 (15 ounce) can black-eyed peas
2 large eggs
freshly ground black pepper, to taste
Heat a large cast iron skillet over a campfire. Add the sausages and sauté for about 5 minutes or until browned. Add the tomato, celery, red bell pepper and squash and sauté for about 4 minutes.
Add the water, thyme, vinegar, Worcestershire sauce, mustard, olive oil and peas. Simmer for 4 minutes or until the peas are warm. Remove the black-eyed pea mixture from the skillet and divide evenly in bowls.
Add some extra olive oil to the skillet and crack the eggs, adding them to the skillet carefully. Cook for about 5 minutes or until the egg whites set.
Remove the eggs from the campfire and top the pea mixture with 1 egg each. Sprinkle with black pepper and serve.
Recipes and photos from The Colorado Camping Cookbook