Changua Cundinamarquesa: Cundinamarca-style Colombian Milk And Egg Soup
Changua Cundinamarquesa is a traditional Colombian milk and egg soup that originates from the Cundinamarca region. This simple and comforting dish is often enjoyed for breakfast or as a light meal.
Ingredients
- 4 cups whole milk
- 4 eggs
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped scallions
- Salt and pepper to taste
Instructions
- In a large pot, bring the milk to a gentle simmer over medium heat.
- Crack the eggs into the simmering milk, one at a time, and poach for about 3-4 minutes until the whites are set but the yolks are still runny.
- Stir in the chopped cilantro and scallions, and season with salt and pepper to taste.
- Remove from heat and ladle the soup into bowls, making sure each serving has an egg.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 12g
- Fat
- 10g
Supplies
Large pot Ladle
Tools
Stove
Serving suggestions
Serve the Changua Cundinamarquesa hot with a side of crusty bread or arepas for a complete meal.
Tips & tricks
For a richer flavor, you can add a sprinkle of ground cumin or a dash of hot sauce to the soup before serving.
Cost
$5