Colombian
⭐ Highly Rated
25 minmedium
ColombianBrunch
Recipe Story
origins & traditionsChangua is a beloved breakfast soup from the highland region of Bogotá, Colombia. This simple yet satisfying dish combines milk and water in a flavorful broth seasoned with scallions and cilantro. Eggs are gently poached directly in the hot liquid, creating silky whites and runny yolks. Traditionally served with pieces of stale bread that soak up the creamy broth and topped with fresh cheese, changua represents the rustic comfort food of Colombian mountain culture. Despite its humble ingredients, this dish delivers rich flavors and warming sustenance, making it ideal for cool mornings or leisurely brunches. The combination of protein from eggs and cheese with the calcium-rich milk base makes it both nutritious and delicious. While some consider it an acquired taste, changua holds a special place in Bogotá culinary tradition and continues to be enjoyed in homes and small restaurants throughout the region.
Instructions
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In a large saucepan, combine 4 cups of milk and 2 cups of water. Add a pinch of salt and bring to a gentle simmer over medium heat, stirring occasionally to prevent scorching.
While the liquid heats, finely chop 4 scallions (white and green parts) and 3 tablespoons of fresh cilantro. Add the scallions to the simmering milk mixture and cook for 3-4 minutes until fragrant.
Reduce heat to low to maintain a gentle simmer. Carefully crack eggs one at a time into a small bowl, then gently slide each egg into the hot liquid, spacing them apart. Cook for 3-4 minutes for soft poached eggs with runny yolks, or longer for firmer eggs.
While eggs cook, tear or cut bread into chunks. Cube or crumble the cheese into small pieces.
Add the chopped cilantro to the soup and stir gently around the eggs without breaking the yolks.
To serve, place bread pieces in the bottom of each bowl. Using a slotted spoon, carefully transfer one or two poached eggs to each bowl. Ladle the hot milk broth over the eggs and bread. Top with cheese pieces and additional cilantro if desired. Serve immediately while hot.
Changua Bogotana
4.1 (34)
A traditional Colombian milk and egg soup from Bogotá, perfect for brunch. This comforting dish features poached eggs in a savory milk broth with scallions and cilantro, served with crusty bread and cheese.
easy
25 min
4 servings
Ingredients
0 of 8 checked
Base
- 4 cups milk, whole milk preferred
- 4 slices bread, day-old, torn into chunks
Protein
- 4 pieces eggs, fresh, at room temperature
Aromatics
- 4 pieces onions, scallions, finely chopped
- 3 tablespoons cilantro, fresh, chopped
Topping
- 3/4 cups cheese-mozzarella, cubed or crumbled
Seasoning
- 1 teaspoons salt, to taste
- 1/2 teaspoons black-pepper, freshly ground (optional)
Chef Tips
expert advice•For authentic flavor, use whole milk rather than low-fat versions.
•The eggs should be very fresh for the best poaching results.
•Some cooks prefer to add the bread directly to the pot for the last minute of cooking.
•You can adjust the milk-to-water ratio based on preference - more milk creates a richer soup.
•Regional variations include adding a small amount of butter or using farmer cheese instead of mozzarella.
•For extra flavor, some cooks add a bay leaf while simmering.
•If scallions are unavailable, white onions can substitute.
•The soup should be served immediately as the eggs continue to cook in the hot broth.
•Traditionally eaten for breakfast, changua also makes an excellent light dinner or brunch dish.
