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.
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.
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)
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) Recipe
Adapted from Sweet y Salado
Changua (Colombian Egg and Milk Soup)
- 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
- 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.