📝 About This Recipe
Hailing from the high-altitude chill of Bogotá, Changua is a beloved Colombian breakfast soup that offers a warm, silky embrace in a bowl. This traditional dish marries the richness of whole milk with the sharp, fresh bite of scallions and cilantro, creating a delicate poaching liquid for soft-set eggs. It is a nostalgic masterpiece of simplicity, perfect for rainy mornings or as a soothing restorative meal that celebrates the harmony of dairy and herbs.
🥗 Ingredients
The Soup Base
- 2 cups Whole milk (full fat is essential for the traditional creamy texture)
- 2 cups Water
- 4 stalks Scallions (finely chopped, both white and green parts)
- 1/2 cup Fresh cilantro (finely chopped, divided)
- 2 cloves Garlic (minced into a fine paste)
- 1 teaspoon Salt (or to taste)
- 1/4 teaspoon White pepper (for a subtle heat that doesn't discolor the milk)
- 1 tablespoon Unsalted butter (optional, for added richness)
The Proteins
- 4 pieces Large eggs (at room temperature)
Traditional Accompaniments
- 4 pieces Calado or Almojábana (stale crusty bread or Colombian cheese bread)
- 1/2 cup Queso Fresco or Cuajada (cubed or crumbled)
👨🍳 Instructions
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1
In a medium-sized deep saucepan, combine the 2 cups of milk and 2 cups of water. Set the heat to medium-high.
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2
Add the minced garlic, half of the chopped scallions, and half of the chopped cilantro to the liquid. Stir in the salt and white pepper.
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3
If using butter for extra silkiness, add it now. Bring the mixture to a gentle simmer, being careful not to let it boil over, as milk expands quickly when heated.
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4
Once simmering, reduce the heat to low. Let the broth infuse for about 5 minutes so the aromatics can flavor the milk thoroughly.
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5
Crack each egg individually into a small ramekin or saucer. This ensures no shells fall in and the yolks remain intact.
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6
Carefully slide each egg into the simmering milk broth, spacing them apart so they don't stick to one another.
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7
Do not stir the soup once the eggs are in! Let them poach undisturbed for 3 to 4 minutes for a runny yolk, or 5 to 6 minutes for a firmer set.
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8
While the eggs poach, place a piece of 'Calado' (toasted bread) or crusty bread at the bottom of each of the four serving bowls.
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9
Add a few cubes of Queso Fresco into each bowl. The heat of the soup will soften the cheese without fully melting it.
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10
Check the eggs; once the whites are opaque and firm, use a slotted spoon to gently lift one egg into each bowl, resting it atop the bread.
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11
Ladle the hot milk broth over the eggs and bread until the bowls are filled.
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12
Garnish generously with the remaining fresh cilantro and scallions for a bright, herbal finish.
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13
Serve immediately while steaming hot, encouraging your guests to break the yolk so it enriches the broth.
💡 Chef's Tips
Always use the freshest eggs possible; they hold their shape better during the poaching process. If you cannot find Colombian Calados, use a very dry, toasted baguette or sourdough to provide that essential crunch. Keep the heat on a low simmer; a rolling boil will break the eggs apart and may cause the milk to curdle. For a more robust flavor, you can sauté the scallions in the butter for 2 minutes before adding the milk and water. Adjust the salt at the very end, as some cheeses (like Queso Fresco) can be quite salty.
🍽️ Serving Suggestions
Serve with a side of buttery avocado slices for a creamy contrast. Pair with a hot cup of Colombian black coffee (tinto) or hot chocolate. Add a dash of Colombian 'Ají' hot sauce if you prefer a spicy kick. Traditionalists often serve this with an extra side of Almojábanas (cheese breads) for dipping.