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Changua (Colombian Milk and Egg Soup)

4.67 from 6 votes

Changua (Colombian Milk and Egg Soup) is a typical breakfast in Bogotá, the capital of Colombia where my mom was born.

Prep Time: 5

Cook Time: 15

Total Time: 20

Yield: 4 servings

Course: Breakfast, Brunch, Lunch, Soup

Cuisine: Colombian

Ingredients

3 cups 2% milk
3 cups water
4 large eggs
1/4 cup chopped fresh cilantro (plus more for garnish (stems and leaves))
3 medium scallions (chopped)
kosher salt and fresh cracked pepper (to taste)
crusty toasted bread (optional for serving)

Instructions

Place the milk and water in a medium pot and bring to a boil. Add the scallions, salt and pepper and cook for 3 minutes.
Reduce the heat to medium and carefullu add the eggs, without breaking the yolks.
Poach the eggs for 3 minutes or longer if you like it cooked well in the center; add the cilantro.
To serve, gently place an egg in four shallow bowls, then ladle in the soup, about 1 1/2 cups each. Serve warm with toasted bread on the side and garnish with more fresh cilantro.

Nutrition

Serving: 11/2 cups soup, Calories: 180kcal, Carbohydrates: 11.5g, Protein: 14g, Fat: 8.5g, Saturated Fat: 4g, Cholesterol: 201mg, Sodium: 181.5mg, Fiber: 0.5g, Sugar: 9.5g

- WW Points: 4

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