Breakfast
Changua
A traditional morning soup from the highlands of Cundinamarca, made of milk, water and spring onions, with the egg poached directly in the broth. Eaten hot at breakfast, often with bread.
Ingredients
Ingredients
Finition
Spices & seasoning
Optional extras
On the side
Instructions
- Finely slice the spring onions, chop the coriander and put them in a saucepan with the water.
- Add the salt and bring to a gentle simmer for 8 minutes to infuse the onions.
- Pour in the milk, let it heat gently without boiling, then add the butter.
- Crack the eggs one by one into a small cup and gently slide them into the simmering liquid.
- Poach for 3 to 4 minutes; the white should be set but the yolk still runny.
- Divide the soup and one egg into each bowl, sprinkle with fresh coriander and pepper.
- Serve immediately with toasted bread to dip into the broth.
Variations and tips
Lactose-free version. Replace the milk with a neutral plant-based drink (oat) and the butter with olive oil.
Richer version. Add a spoonful of crème fraîche just before serving for a creamier texture.
More ideas
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Colombia
Colombia
Colombia
Colombia
Colombia
Colombia
Colombia
Colombia
Original Ecomely recipe.