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Changua (Colombian Milk and Egg Soup)
Changua, a staple Colombian breakfast soup, is a bowlful of creamy, hearty goodness that soothes the soul and kickstarts your day. Revered as a traditional Andean recipe, it is passed down through generations as a testament to the region's culinary legacy. It's a symphony of simple ingredients - milk, eggs, scallions, and cilantro that come together to create a rich and comforting broth. Relish this nutritious soup with a slice of crusty bread that soaks up the velvety soup, adding a delightful crunch to your morning feast.
Servings: 4
Instructions
- In a large pot, add the milk, water, chopped scallions, and chopped cilantro. Simmer the mixture over medium heat until it begins to gently bubble.
- Take each egg and crack it into a small bowl. Carefully slide the egg from the bowl into the simmering milk mixture, ensuring that the yolks remain intact. Repeat this process for all the eggs.
- Cover the pot and allow the eggs to poach in the simmering liquid for about 4 minutes, until the whites are cooked but the yolks are still runny. If you prefer firmer yolks, extend the cooking time slightly.
- Season the soup with salt and pepper according to your taste preference.
- To serve, place a slice of toasted bread in the bottom of each bowl. Ladle the hot soup over the bread, ensuring each bowl gets an egg.
- Serve your Changua hot, letting the bread soak up the flavorsome soup to add a satisfying crunch to your comforting and nutritious breakfast.
Dietary Information
Servings: 4 • Dish Type: Soup • Prep Time: 10 minutes • Cook Time: 15 minutes • Calories: 250 • Fat: 9g • Carbs: 25g • Protein: 14g • Sodium: 400mg • Sugar: 10g
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