Latin American & Caribbean · Breakfast
Changua (Colombian Milk and Egg Soup)
Changua
A gentle, comforting Andean breakfast soup of warm milk scented with scallions, with whole eggs poached right in the broth and finished with fresh cilantro. This lighter take uses low-fat milk thinned with water and whole-wheat toast for dunking.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 2
Calories come from: Carbs 24% · Fat 43% · Protein 33%
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Ingredients
For 2 servings- 2 cups488 gLow-fat (1%) milk
- 1 cup237 gWater
- 3 medium45 gScallions
- 1/2 tspSalt
- 4 large200 gEggs
- 2 tbspFresh cilantro, chopped
- 1 pinchBlack pepper
- 2 slices56 gWhole-wheat bread (optional)
- 1/4 cup30 gQueso fresco, crumbled (optional)
Steps
- 1
Slice the scallions, keeping the white parts and the green tops separate.
- 2
Pour the milk and water into a wide saucepan, add the scallion whites and the salt.
- 3
Bring to a gentle simmer over medium heat, stirring now and then so the milk does not catch, and simmer for 5 minutes.
- 4
Crack each egg into a small cup.
- 5
Lower the heat so the liquid barely bubbles, then slide the eggs in one at a time.
- 6
Poach the eggs for 4 to 6 minutes, until the whites are fully set; cook longer if you prefer firm yolks, which is the safest choice.
- 7
Meanwhile, toast the bread, if using, and cut it into cubes.
- 8
Divide the toast cubes and crumbled queso fresco, if using, between two deep bowls.
- 9
Carefully ladle two eggs and plenty of hot broth into each bowl.
- 10
Scatter the scallion greens, cilantro and black pepper over the top and serve right away.
Swaps, storage and make-ahead
Swaps
- Use whole milk instead of the low-fat milk and water for a richer, creamier broth.
- Choose a bread labelled gluten-free in place of the whole-wheat bread to make the dish gluten-free.
- Swap the cilantro for chopped fresh dill or chives if you don't enjoy cilantro.
- Replace the queso fresco with a mild melting cheese such as mozzarella if queso fresco is hard to find.
Storage
Changua is best eaten fresh, because the poached eggs turn rubbery and the toast goes soggy when stored. If you do have leftover broth, refrigerate it without the bread within 2 hours, use it within 3 to 4 days, reheat it gently until steaming hot, and don't freeze it.
Make ahead
Slice the scallions, chop the cilantro and crumble the queso fresco up to a day ahead, and keep them covered in the fridge. Poach the eggs and toast the bread just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkEggsGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (489 g) | Per 100 g | |
|---|---|---|
| Calories | 254 kcal | 52 kcal |
| Protein | 21.3 g | 4.4 g |
| Carbohydrates | 14.8 g | 3 g |
| of which sugars | 13.6 g | 2.8 g |
| Fiber | 0.7 g | 0.1 g |
| Fat | 11.9 g | 2.4 g |
| of which saturated | 4.7 g | 1 g |
| Sodium | 841 mg | 172 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
