Cook bacon in Dutch oven over medium heat until crispy, 9 to 11 minutes, stirring occasionally. Add onions, 1 1/2 teaspoons salt, and pepper flakes and cook until onions begin to soften, about 5 minutes.

2. Stir in water and tomato paste, scraping up any browned bits. Add potatoes and bay leaf. Increase heat to medium-high and bring to boil. Reduce heat to medium and cook at vigorous simmer for 10 minutes.

3. Reduce heat to medium-low and stir in Tabasco. Nestle fish into stew but do not stir. Crack eggs into stew, spacing them evenly. Cover and cook until eggs are just set, 17 to 22 minutes. Season with salt to taste. Serve, passing extra Tabasco separately.

We prefer a natural (unbrined) turkey breast here, but both self-basting and kosher work well. Plan ahead: The salted meat needs to be refrigerated for at least 8 hours. Skip the salting step if you buy a kosher or self-basting breast. Some stores sell only boneless turkey breasts with the skin still attached; the skin can be removed easily with a paring knife. If you don’t have ¹⁄₂ cup of juices from the rested turkey, supplement with chicken broth.