Pisca Andina

Wash the scallions and thinly slice them, using both the white and green parts. Separate the cilantro leaves from the stems: finely chop the stems and set the leaves aside for serving. Peel the potatoes and cut them into roughly 1 cm cubes, and cut the white cheese into small cubes.

In a heavy-bottomed pot, melt the butter over low to medium heat. Add the scallions and cook for 3–4 minutes, until softened but not browned.

Add the potatoes and chopped cilantro stems. Cook for 5 minutes over low heat, stirring gently so the potatoes don't brown.

Pour in the milk, season with salt to taste, and bring to a gentle simmer. Cover the pot and cook for 10–15 minutes, until the potatoes are tender; don't let the milk boil hard.

Carefully crack the eggs one by one directly into the hot soup. Cover the pot and cook for 3–5 minutes, until the whites are set but the yolks remain soft.

Add the cubed white cheese, turn off the heat, and let the soup sit covered for 5 minutes so the cheese warms through and the flavors meld.

Ladle the pisca andina into bowls, placing one egg in each, and sprinkle with cilantro leaves.