Changua (Colombian Milk and Egg Breakfast Soup)

5 from 1 vote

Changua is the breakfast soup of the Colombian Andes: eggs poached whole in milk and water with scallion and cilantro, poured over bread and eaten hot. It takes ten minutes and five ingredients. The name comes from Chibcha, the language spoken around Bogotá before the Spanish arrived. Serves four.

Prep Time5

Cook Time5

Total Time10

Course: Soups

Cuisine: Colombian

Keyword: changua soup

Servings:

Calories: 295kcal

Author: Angela Giraldo

Ingredients

4 cups milk about 950 ml
4 eggs
2 cups water about 475 ml
3 scallions, finely chopped
4 slices of bread slightly stale holds up better; calado is the traditional choice
2 tablespoons butter
Fresh cilantro, chopped, to taste the leaf, not the seed
Salt, to taste

Instructions

Wash the scallions and cilantro and chop them finely.
Put the water and milk in a pot and bring to a boil.
When it boils, add the scallions, cilantro and salt, and lower the heat to medium so it is barely simmering.
Add the eggs one at a time, cracking them straight into the liquid and taking care not to break the yolks. Leave them 3 to 4 minutes, until the white is set and the yolk is still soft.
Add the butter. Put the bread in the bowls, or serve it separately so each person adds their own.
Serve hot, one egg per bowl, with a little more chopped cilantro on top.

Nutrition