In a large soup pot (or dutch oven), warm coconut oil and heat onion and garlic until fragrant and transparent.

Cut chorizo into small bites or, depending on the form it comes in, remove the casing and crumble it into the pot.

Chop celery and cabbage and add to the pot. Stir well.

Add one can of diced tomatoes, seasonings, and bone broth. Mix well and simmer for 20 minutes.

While stew is simmering, heat 3 c of water along with a dash of vinegar in a pot on the stove.

Crack eggs into individual ramekins. Now is a good time to add the spinach to the stew pot and turn down the heat.

Just as the water for the eggs is coming to a boil, gently drop one egg into the water (do this one at a time) and allow it to poach in the boiling water for approximately 2-3 minutes. Repeat for remaining eggs.

Spoon stew into bowls and top gently with poached egg.

Garnish with fresh chopped cilantro.

Enjoy!