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.
Keyword bread, Colombia, Colombian, egg, milk, soup, South America
Prep Time 10minutes
Cook Time 8minutes
Total Time 18minutes
3cups(710 milliliters) water
3cups(710 milliliters) whole milk
3green onionsthinly sliced
1garlic clovepeeled and minced, optional
1tablespoon(15 grams) unsalted butter
1/3cupfresh cilantrofinely chopped, plus more for garnish
4slicesstale breadtoasted, 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.