Colombian Egg and Potato Soup
Potato and scallion boiled in water, with eggs cracked in whole to poach in the broth and cilantro over the top. Ten minutes, two servings, and it is a close relative of changua.
Servings: 2
Calories: 147kcal
Ingredients
- 2 cups water or milk, for something closer to changua
- 2 eggs cracked in whole, not beaten
- 1 scallion, chopped cebolla larga
- 1 potato, diced or sliced
- Cilantro at the end, off the heat
- Salt and pepper, to taste
Instructions
- Bring the water to the boil in a pot, then add the diced potato and the chopped scallion and cook until the potato is tender.
- Season with salt and pepper, then crack the eggs in whole, one at a time, and let them poach for about 5 minutes.
- Turn the heat down, scatter cilantro over the top and serve hot with an arepa or bread.
Notes
Five minutes gives a firmly set yolk. For a soft one, two or three is enough, and in Colombia the runny yolk breaking into the broth is half the point. Cracking each egg into a cup first and sliding it in keeps the yolk intact. Made with milk instead of water this becomes changua, the Bogotá breakfast soup, and the two are close cousins. Cilantro goes in off the heat: boiled cilantro loses everything that makes it worth adding. Served with an arepa on the side, this is breakfast rather than a starter.
Nutrition
Serving: 2serving | Calories: 147kcal | Carbohydrates: 19g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1244mg | Potassium: 526mg | Fiber: 3g | Sugar: 1g | Vitamin A: 303IU | Vitamin C: 22mg | Calcium: 50mg | Iron: 2mg