Southern tomato gravy meets Puerto Rican achiote and classic chorizo.
Pickled Fennel
To pickle fennel, add 1 chopped fennel bulb (just the white part), 3/4 cup water, 3/4 cup vinegar, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1 clove garlic chopped into chunks, 1/4 teaspoon peppercorns, 1/4 teaspoon fennel seeds, 2-3 pieces fresh lemon peel, and the leaves from 2-3 fennel stems (the leaves look like herbs and they hang off of the thick green stalks growing up from the fennel bulb) to a 32 oz mason jar and refrigerate for at least 3 days.


Tomato Gravy
Add chorizo and 1/2 a chopped sweet yellow onion to a frying pan or skillet over med-high heat
Reduce the chorizo until you have roughly 3 tbsp of chorizo fat and the onions are beginning to brown and soften
Optionally: remove the chorizo chunks.
Add 5 tablespoons all-purpose flour and whisk it into the chorizo fat.
Cook until the flour is fragrant and beginning to brown
Whisk 1 cup of low sodium chicken broth into the flour and fat mixture. Then, stir the roux until it forms a silky texture.
Pour the 2 (2 x 14.5 oz) cans of undrained tomatoes into the roux and stir.
Add 1 tsp smoked paprika and 1 tbsp minced garlic. Cook to your desired thickness on low. Make sure to keep stirring and serve warm.
Achiote Relish
Dice 1/2 a red bell pepper and 1/2 a green bell pepper
Pan fry the 1/2 a red bell pepper and 1/2 a green bell pepper using 1 tbsp achiote oil, 1 tsp of cumin, and 1/2 tsp salt.
Remove pepper relish from heat and add pickled fennel (cold from the fridge). Mix.
Chorizo
Fry 5 tbsp chorizo (or however much you’d like)
In the left over chorizo fat, fry 2 sunny side up eggs, making sure that the yolks are runny.
Serve Together
Serve the eggs with the sides of achiote relish, chorizo, and tomato gravy.




This looks strange and delicious. I’ve only recently discovered the big part of fennel. So much time (and bulbs) wasted!