Description
Changua is a comforting milk-and-egg soup that originates from Colombia’s highlands. It’s a light yet nourishing breakfast dish, perfect for chilly mornings. With its creamy texture and subtle flavors of scallions and cilantro, this soup is both simple and satisfying.
Ingredients
4 cups whole milk
2 cups water
2 scallions (green onions), chopped
1 clove garlic, minced
4 large eggs
Salt, to taste
Fresh cilantro, chopped (for garnish)
Bread slices (optional, for serving)
Instructions
Prepare the Base : In a medium pot, combine the milk and water. Heat over medium heat until it begins to simmer (do not boil).
Add Aromatics : Stir in the chopped scallions and minced garlic. Cook for 2–3 minutes to infuse the flavors.
Poach the Eggs : Crack each egg into the simmering milk mixture. Use a spoon to gently swirl the liquid around the eggs to help them cook evenly. Poach for about 3–4 minutes, or until the whites are set but the yolks remain soft.
Season and Serve : Season the soup with salt to taste. Ladle the soup into bowls, ensuring each bowl gets an egg. Garnish with fresh cilantro and serve with bread on the side, if desired.
Notes
For a richer flavor, you can add a splash of heavy cream or a sprinkle of grated cheese.
Changua is traditionally served with stale bread, which soaks up the creamy broth beautifully.
If you prefer a thicker soup, reduce the water by half.
- Prep Time: 5 minutes
- Cook Time: 15min
- Category: breakfast
- Method: Stovetop
- Cuisine: Colombian
Nutrition
- Serving Size: per serv
- Calories: 227kcal
- Sugar: 7gr
- Sodium: 2837mg
- Fat: 5gr
- Saturated Fat: 1gr
- Unsaturated Fat: 3gr
- Trans Fat: 0g
- Carbohydrates: 15gr
- Fiber: 2gr
- Protein: 31gr
- Cholesterol: 86gr
Keywords: Colombian breakfast, changua recipe, milk and egg soup, traditional Colombian food, easy breakfast recipes