Eggs & Gravy

a savory breakfast

Southern tomato gravy meets Puerto Rican achiote and classic chorizo.

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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.

I used red wine vinegar, so the brine is reddish

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Tomato Gravy

1. Add chorizo and 1/2 a chopped sweet yellow onion to a frying pan or skillet over med-high heat

2. Reduce the chorizo until you have roughly 3 tbsp of chorizo fat and the onions are beginning to brown and soften

3. Optionally: remove the chorizo chunks.

4. Add 5 tablespoons all-purpose flour and whisk it into the chorizo fat.

5. Cook until the flour is fragrant and beginning to brown

6. Whisk 1 cup of low sodium chicken broth into the flour and fat mixture. Then, stir the roux until it forms a silky texture.

7. Pour the 2 (2 x 14.5 oz) cans of undrained tomatoes into the roux and stir.

8. 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.

Before liquid is reduced

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Achiote Relish

1. Dice 1/2 a red bell pepper and 1/2 a green bell pepper

2. 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.

3. Remove pepper relish from heat and add pickled fennel (cold from the fridge). Mix.

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Chorizo

1. Fry 5 tbsp chorizo (or however much you’d like)

2. In the left over chorizo fat, fry 2 sunny side up eggs, making sure that the yolks are runny.

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Serve Together

1. Serve the eggs with the sides of achiote relish, chorizo, and tomato gravy.