2 tablespoons ghee (butter or coconut oil works), divided
8oz. tempeh, coarsely chopped
1cup chopped walnuts
2 tablespoons apple cider vinegar
1 tablespoon ground cumin
2 teaspoons garlic powder
1 teaspoon ancho chili powder
1/2 teaspoon oregano
1/4 teaspoon coriander
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2cup water, divided
4 – 6 eggs
2oz. arugula or mixed greens
1 avocado, sliced
1/2cup cilantro leaves
Place the onions in your pan over medium heat with 1 tablespoon ghee.
Sauté, stirring frequently, until the onions are caramelized and golden brown, about 20 minutes.
Add the chopped tempeh to the pan and use your spatula to chop it up as you would ground beef.
Cook the tempeh for about 5 minutes, stirring and chopping. Add the walnuts, apple cider vinegar, cumin, garlic powder, ancho chili power, oregano, coriander, cinnamon, salt, pepper, and 1/4 cup water. Stir the spices in. Once the water evaporates, add the ketchup and remaining 1/4 cup water.
Continue to sauté, stirring frequently until the water evaporates and the chorizo is completely coated and looks saucy.
While the chorizo is cooking, place your eggs in a pan over medium heat with 1 tablespoon ghee. Allow to cook until the translucent part of the eggs is white but the yellow center is still drippy.
Place a handful of greens onto your plate. Top with your sunny side up eggs and a big scoop or two or chorizo. Add avocado slices and cilantro to the plate and enjoy!