Breakfast
Changua (Colombian milk and egg soup)
A comforting Bogotá breakfast: eggs poached in a light milk broth with spring onion and coriander, poured over pieces of bread.
- 20 min5 prep · 15 cook
- EasyDifficulty
- 320 kcalper serving
Ingredients
2 servings
- Milk500 ml
- Water250 ml
- Eggs4
- Spring onions2
- Chopped coriander2 tbsp
- Day-old bread rolls2
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Simmer the milk and water with the chopped white part of the spring onions and a good pinch of salt.
- 2
Lower the heat so it barely bubbles and crack in the eggs one by one.
- 3
Poach without stirring until the whites are set.
- 4
Tear the bread into bowls and ladle over the broth with two eggs each.
- 5
Finish with the green spring onion and coriander.
Tips and questions
- Why must the broth not boil?
- Boiling milk can split and the eggs break apart. Keep it just below a simmer while they poach.
- What bread is traditional?
- In Bogotá it is calado, a dry, toasted bread, but any stale roll or toasted bread works.
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