Sausage and Black-Eyed Pea Hash

This simple one-dish meal is made even more delicious with a fried egg on top of each plate; the yolk creates its own creamy sauce.
1/2# jalapeno sausage. I make it or buy it at Dot's market
2 stalks sliced celery
1 small tomato chopped
1 jalapeno chopped
1 medium yellow squash, cubed
2 teaspoons chopped fresh thyme
2 teaspoons cider vinegar
2 teaspoons Worcestershire sauce
1 can black-eyed peas,drained
1 tablespoon oil
4 large eggs
1/4 teaspoon freshly ground black pepper

Heat a large cast iron 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 next 5 ingredients (through peas). Simmer 2 minutes or until peas are thoroughly heated. Make two wells in the mixture.
Crack eggs into custard cups 2 per cup. Dump eggs into wells and cover. Cook covered 4 minutes or until whites are set.