Changua (Colombian Egg and Milk Soup)
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.
Servings 4 Servings
- 3 cups water
- 3 cups whole milk
- 3 green onions thinly sliced
- 1 garlic clove peeled and minced, optional
- 1 tablespoon 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.