Changua
A traditional Colombian breakfast soup made with milk and water, featuring a delicate poached egg, scallions, cilantro, and crusty bread.
Ingredients
- milk375 ml
- water375 ml
- egg3 pcs
- green onion60 g
- fresh cilantro15 g
- salt1 to taste
- bread3 slices
Instructions
Finely chop the scallions, setting aside a bit of the green part for garnish, then rinse and chop the cilantro.
In a saucepan, combine the milk, water, scallions, and salt. Heat over medium heat until nearly boiling, but don't let the milk boil vigorously.
Carefully crack the eggs one at a time into a cup, then slide them into the hot liquid without breaking the yolks. Simmer over low heat for 4–5 minutes, until the whites are set and the yolks remain soft.
Place a bit of the raw scallions and cilantro into each bowl. Using a large spoon, gently transfer one egg into each portion.
Pour the very hot milk broth into the bowls and sprinkle with the remaining cilantro and scallions.
Serve the changua immediately with bread, which can be torn into pieces and dipped into the broth.
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