Dinner
Changua (Colombian Milk and Egg Soup)
Creamy milk simmers with scallions until fragrant, then cradles softly poached eggs that melt into each spoonful. Bright cilantro lifts the gentle broth, while warm toasted bread soaks up every savory drop.
- Total
- 14 min
- Prep
- 5 min
- Cook
- 9 min
- Serves
- 4
Nutrition per Serving
- Calories
- 180
- Protein
- 14g
- Carbs
- 12g
- Fat
- 9g
- Fiber
- 1g
- Sugar
- 10g
- Sodium
- 182mg
Ingredients
- 3 cup 2% milk
- 3 cup 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.