Description
Changua Bogotana is a traditional Colombian milk and egg soup that is comforting and rich in flavor, perfect for breakfast or a light meal.
Ingredients
Scale
- 2 cups Water
- 4 cups Milk
- 1 tsp Butter
- 3 Scallions (reserve 1 tbsp for garnish)
- 1/2 cup Chopped Cilantro (reserve 1 tbsp for garnish)
- Kosher Salt + Black Pepper to taste
- 4 Eggs
- 5 oz Country Bread cut into chunks
Instructions
- Pour the water and milk into a medium pot. Add the butter, scallions, and cilantro, then season with salt and pepper to taste. Stir and bring to a gentle simmer over medium-high heat. Do not allow the milk to boil or it will break. Lower the heat to medium-low and cook for 10 minutes.
- Crack 1 egg into a tea cup and gently slide the egg into the simmering soup. Repeat with each egg. Cook for 4 minutes, until the egg whites have set and the yolks are glossed over but still jammy.
- To serve, divide the bread among the soup bowls. With a slotted spoon, remove the poached eggs out of the soup and place atop the bread in the bowls. Ladle the soup into the bowls.
- Serve sprinkled with chopped cilantro and scallions.
Notes
- Ensure the milk does not boil to prevent curdling.
- This soup is best served immediately for optimal flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Colombian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg
Keywords: Changua Bogotana, Colombian Milk and Egg Soup, traditional Colombian recipe, breakfast soup