Turkish Eggs

Ingredients:

• 2 tablespoons canola oil
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 medium green bell pepper, seeds and membrane removed finely chopped
• 2-3 stalks (ribs) celery, chopped (you want about the same amount as green bell pepper)
• 4 cloves garlic, minced
• 1 tablespoon Cajun/Creole seasoning, or to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1 bay leaf
• 1 can (15-ounce) tomato sauce
• 1 cup water, about half the can to rinse it out
• 1 tablespoon Worcestershire sauce
• 1 1/2 pounds large shrimp, 16-20 count, peeled and deveined, tail removed
• Tabasco sauce, to taste
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley plus sprigs for garnish
• Lemon wedges
• Cooked rice, for serving

Instructions:

Step One: In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between two serving bowls and set aside for now

Step Two: Bring a medium saucepan full of water to a boil. Stir in the vinegar

Step Three: Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin

Step Four: When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper

Step Five: Prepare and cook the second egg exactly as you did the first

Step Six: While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat

Step Seven: Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil

Step Eight: Serve immediately with your favorite rustic bread