Changua (Colombian Milk and Egg Soup) is a typical breakfast in Bogotá, the capital of Colombia where my mom was born. It’s also know to cure hangovers.
In Colombia, Changua is served for breakfast with bread either in the soup or on the side. It’s also known to help with a hangover, so I thought it would be great to share for the New Year just in case you had one champagne too many.
My Mom always made me this delicious soup when I didn’t feel well. It’s so simple, made with just a few ingredients – milk, scallions, cilantro and egg. Of course, it’s not just for breakfast, it can be served anytime of the day. Hope you enjoy.
Changua (Colombian Milk and Egg Soup)
- 3 cups 2% milk
- 3 cups 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
- 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.