Changua (Bogotá Milk and Egg Breakfast Soup)
In short: A cozy Andean soup of milk, water, scallions and cilantro with a poached egg, served over toasted bread for a quick, warming breakfast. It takes about 20 min in total and makes 2 servings.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 375 kcal
Changua is a hot breakfast soup from the cold highlands around Bogotá, made in minutes from pantry staples. Milk and water are brought to a gentle simmer with scallions, then an egg is poached right in the pot and everything is poured over torn bread. Cilantro and a pinch of salt finish it. It is mild, slightly savory and very comforting on a chilly morning.
Instructions
- Put the milk, water, half of the scallions and the salt in a saucepan. Bring to a gentle simmer over medium heat, about 5 minutes, without letting it boil over.
- Turn the heat to low. Make two small wells in the simmering milk with a spoon and slip an egg into each. Cover and poach for 3 to 4 minutes, until the whites are set and the yolks are still soft.
- Divide the torn toast between two deep bowls.
- Ladle the hot milk over the bread, lift an egg into each bowl and sprinkle with the remaining scallions and the cilantro. Serve immediately, with extra salt on the side.
Tips
- Use day-old bread for the best texture, since fresh bread turns to mush too quickly. A few cubes of fresh cheese in the bowl before the hot milk is poured over are a common addition.
- For a richer changua, replace the water with more milk. Add a pinch of ground cumin or black pepper if you like.
Questions and answers
What does changua taste like?
It tastes mild, milky and gently savory, with the fresh bite of scallion and cilantro. The poached egg and soft bread make it creamy and filling.
Can I make changua with plant milk?
Unsweetened soy or oat milk works, but the flavor changes and it can split if boiled. Keep it at a gentle simmer and poach the egg briefly.
Can I make changua ahead of time?
It is best made fresh, because the bread softens and a skin forms on the milk. You can slice the scallions and toast the bread ahead, and the soup itself takes 10 minutes.
How long does it take to make Changua (Bogotá Milk and Egg Breakfast Soup)?
About 20 min in total: 5 min of preparation and 15 min of cooking.
How many calories are in Changua (Bogotá Milk and Egg Breakfast Soup)?
About 375 kcal per serving, with 19 g of protein, 40 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 375 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 40 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sugar | 12 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
