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Changua (Colombian Egg and Milk Soup)

5 February, 2020 by Tara 12 Comments

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Changua (Colombian Egg and Milk Soup) recipe for #FoodieExtravaganza! This milk-based soup flavored with cilantro and green onion is paired with bread and a poached egg for a comforting morning pick-me-up.

Changua (Colombian Egg and Milk Soup) topped with poached egg in two white bowls.

Foodie Extravaganza

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Sue of Palatable Pastime is hosting this time and decided to feature National Breakfast Month! I am joining in with a recipe for Changua (Colombian Egg and Milk Soup). Other foods celebrated in February are the grapefruit, potato, sticky bun, pork rind, pancake, chocolate, fettuccine alfredo, pizza, surf and turf, American pies, and clam chowder.

Foodie Extravaganza logo- Foodie Extravaganza with the outline of a cupcake in the center.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Changua (Colombian Egg and Milk Soup)

Aerial view of Changua (Colombian Egg and Milk Soup) with cilantro and eggs.

Changua is a milk-based soup popular for breakfast in the Colombian departments of Cundinamarca (including Bogotá) and Boyacá. Whether you are in need of a pick-me-up or simply want something comforting, this soup is a wonderful start to the day paired with coffee or hot chocolate.

Milk and water are simmered on the stove and flavored with green onions, cilantro, butter, and garlic (optional). Towards the end of cooking, eggs are gently added to poach for a few minutes before serving immediately with stale bread. I poached the eggs for roughly 3 minutes to keep the yolk runny, but closer to 6-8 minutes will create a more firm center. Adjust this time based on your desired doneness. 

I placed a toasted slice of bread in the bottom of each bowl before adding the soup to cradle each poached egg. You can also serve it on the side or follow Sweet y Salado’s lead and cut the bread into cubes before mixing into the soup. I used equal parts milk and water, but adjust the ratio to taste to make the soup more or less milky. Other optional additions include Queso Blanco and potato.

Check out what everyone else made for the event:

  • Baked Duck Eggs from Food Lust People Love
  • Banana Pancakes from Palatable Pastime
  • Changua (Colombian Egg and Milk Soup) from Tara’s Multicultural Table
  • Chorizo and Egg Breakfast Tacos from Karen’s Kitchen Stories
  • Hot Breakfast: Baked Cinnamon & Apple Oatmeal from Hardly A Goddess
  • Mushroom and Swiss Frittata from A Day in the Life on the Farm
  • Saffron Oats & Egg Omelette from Sneha’s Recipe
  • Sheepherder’s Breakfast from Making Miracles

Changua (Colombian Egg and Milk Soup) with burst poached egg in a white bowl.

Changua (Colombian Egg and Milk Soup) Recipe

Adapted from Sweet y Salado 

Print Pin
5 from 4 votes

Changua (Colombian Egg and Milk Soup)

Changua (Colombian Egg and Milk Soup) recipe! This milk-based soup flavored with cilantro and green onion is paired with bread and a poached egg for a comforting morning pick-me-up.
Course Soup
Cuisine Colombian
Keyword bread, Colombia, Colombian, egg, milk, soup, South America
Prep Time 10 minutes
Cook Time 8 minutes
0 minutes
Total Time 18 minutes
Servings 4 Servings

Ingredients

  • 3 cups (710 milliliters) water
  • 3 cups (710 milliliters) whole milk
  • 3 green onions thinly sliced
  • 1 garlic clove peeled and minced, optional
  • 1 tablespoon (15 grams) unsalted butter
  • Salt to taste
  • 4 large eggs
  • 1/3 cup fresh cilantro finely chopped, plus more for garnish
  • 4 slices stale bread toasted, or tostadas or almojábanas

Instructions

  • In a medium to large pot, combine the water and milk, then bring to a boil.
  • Add the green onions, garlic, butter, and season with salt. Reduce the heat to medium and simmer for 3 minutes.
  • Crack one egg into a small bowl or ramekin. Stir the milk soup to create a whirlpool in the center. Gently pour the egg into the center of the whirlpool. Repeat with the remaining eggs. Simmer to poach the eggs to desired doneness, about 3 minutes.
  • Place a slice of toasted bread in the bottom of each bowl.
  • Gently add the cilantro to the soup and remove from heat. Place a poached egg over each slice of toast and top with the soup. Serve immediately.
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Filed Under: Egg, Soups/Salads, South American Tagged With: bread, colombia, colombian, egg, foodie extravaganza, milk, soup, south america, south american

Previous Post: « Siberian Pelmeni Dumplings and Salt & Time
Next Post: Fried Chicken Soup Noodles and Asian Noodles »

Reader Interactions

Comments

  1. Sue Lau

    5 February, 2020 at 6:39 am

    I’ve never tried serving poached with the cooking liquid. I am intrigued!

    Reply
    • Tara

      5 February, 2020 at 10:35 am

      It was a first for me! The eggs do blend in with the soup, so it was a bit like fishing trying to find them 🙂

      Reply
  2. Wendy Klik

    5 February, 2020 at 6:47 am

    What a fun recipe. I am definitely putting this on my to make list. Thanks Tara.

    Reply
    • Tara

      5 February, 2020 at 10:39 am

      So easy too!

      Reply
  3. Rebekah @ Making Miracles

    5 February, 2020 at 11:18 am

    I love the educational experience you provide in addition to delicious recipes – this sounds so cozy!

    Reply
  4. Stacy

    5 February, 2020 at 11:23 am

    This is the sort of breakfast I love, Tara! Great idea to add the bread at the bottom of the bowl, making this an even more filling meal. Can’t wait to try it!

    Reply
  5. Karen

    5 February, 2020 at 11:59 am

    Your eggs are so perfectly poached! I love the seasonings in the milk soup too. I always learn so much from your posts!

    Reply
  6. Barrie Mooney

    7 February, 2020 at 12:01 pm

    This is a great recipe and idea= totally comforting for a sick-day or just a great morning start.

    Reply
  7. Gail Montero

    6 April, 2021 at 2:21 pm

    5 stars
    I love a good, hot, savory breakfast preferably with eggs so this egg milk soup is totally right up my alley! Best way to begin the day indeed!

    Reply
  8. Jacqueline Meldrum

    6 April, 2021 at 3:00 pm

    5 stars
    I’ve never heard of this but it seems totally luxurious.

    Reply
  9. Lindsay

    6 April, 2021 at 3:17 pm

    5 stars
    I love reading about recipes from other countries and cultures. This one looks really nice, like something that would be very nice and comforting on a cold morning.

    Reply
  10. Beth

    6 April, 2021 at 7:28 pm

    5 stars
    This looks interesting, but so easy and quick! Definitely will be giving this recipe a try! My hubby is going to be all over this!

    Reply

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