Colombian Milk and Eggs Breakfast Soup (Changua)
Changua is a milky breakfast soup from the Andean parts of Colombia containing eggs, melted cheese, bread, scallions, and cilantro. Changua is soft, hearty, cheesy, heartwarming for cold mornings, and a must-try of Colombian cuisine.
Ingredients
- 3 cups semi-skimmed milk (711 ml; when using whole milk use 2 cups of milk and 1 cup of water)
- 1 scallion, chopped finely
- 1/2 tsp salt, or more to taste
- 2 almojábanas (see link below) (or replace with other bread of choice)
- 2 big slices of cheese (doble crema in Colombia, mozzarella in US)
- 4 eggs
- 1 heaped tablespoon of chopped cilantro
Instructions
- Place milk, salt, and scallions in a small to medium boiling pot and bring to a boil
- Tear up almojábanas (or bread) and cheese into bite-size pieces and divide them over the soup bowls
- When milk is boiling, turn low and add the eggs one by one. Easiest is to break the eggs into a bowl and pour them one by one from the bowl into the pot
- Let simmer for 5-10 minutes (depending on how cooked you like your yolk) until the eggs are cooked. Add cilantro and adjust the seasoning
- Divide eggs and soup over the bread and cheese in the soup bowls. Serve immediately
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