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+ servings

Chorizo Stew with Poached Egg

Course Breakfast, Dinner, Lunch, Main Dish
Cuisine Paleo, Primal
Servings 4
Calories 212 kcal



  • 1/2 lb Chorizo sausage (clean)
  • 1 tbsp Coconut oil
  • 1/2 Onion (medium diced)
  • 2 tbsp garlic (minced)
  • 4 Stalks celery (diced)
  • 1 can Tomato (diced)
  • 1/2 c Cabbage (shredded)
  • 1/2 c Spinach (chopped)
  • 2.5 c Bone broth*
  • Fresh cilantro (choppeD)
  • 1 tsp Chili powder
  • 1/2 tsp Smoked paprika
  • Salt and pepper (to taste)

Poached eggs

  • 3 c Water
  • A dash of vinegar
  • 4 Eggs


  1. In a large soup pot (or dutch oven), warm coconut oil and heat onion and garlic until fragrant and transparent.
  2. Cut chorizo into small bites or, depending on the form it comes in, remove the casing and crumble it into the pot.
  3. Chop celery and cabbage and add to the pot. Stir well.
  4. Add one can of diced tomatoes, seasonings, and bone broth. Mix well and simmer for 20 minutes.
  5. While stew is simmering, heat 3 c of water along with a dash of vinegar in a pot on the stove.
  6. Crack eggs into individual ramekins. Now is a good time to add the spinach to the stew pot and turn down the heat.
  7. 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.
  8. Spoon stew into bowls and top gently with poached egg.
  9. Garnish with fresh chopped cilantro.
  10. Enjoy!

Recipe Notes

* Bone broth recipe: https://ultimatepaleoguide.com/super-easy-bone-broth-crockpot/

Nutrition Facts
Chorizo Stew with Poached Egg
Amount Per Serving
Calories 212 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.3g
Cholesterol 36mg12%
Sodium 451mg20%
Potassium 291mg8%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 8g16%
Vitamin A 3800IU76%
Vitamin C 31.4mg38%
Calcium 50mg5%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.