ColombianBreakfast

Recipe Story

origins & traditions

Changua is a beloved breakfast staple from the Andean highlands of Colombia, particularly popular in Bogotá and surrounding areas. This unique soup combines milk and water as its base, with eggs poached directly in the broth and fresh scallions adding a delicate onion flavor. Traditionally served with pieces of stale bread or calado (toasted bread), changua represents the resourceful and comforting nature of Colombian home cooking. The dish dates back generations and remains a breakfast favorite, especially on cold mornings in the mountains. Its simplicity belies its delicious flavor - the milk creates a creamy texture while the eggs add protein and richness. Many Colombian families have their own variations, with some adding cilantro, cheese, or a touch of butter. This warming soup is not only delicious but also economical and quick to prepare, making it perfect for busy mornings when you want something more substantial than toast but don't have time for an elaborate meal.

Instructions

step by step

0/7 done

In a medium saucepan, combine 2 cups of water and 2 cups of milk. Add a pinch of salt and bring to a gentle simmer over medium heat, stirring occasionally to prevent the milk from scorching.
While the liquid is heating, finely chop the scallions, separating the white and light green parts from the dark green tops. Toast the bread slices until golden and crispy, then break into bite-sized pieces and set aside.
Once the milk mixture is simmering gently, add the white and light green parts of the scallions. Let simmer for 2-3 minutes to infuse the flavors.
Reduce heat to low. Carefully crack each egg directly into the simmering liquid, spacing them apart. Do not stir - let the eggs poach gently in the broth for about 4-5 minutes until the whites are set but yolks remain slightly runny.
Add the toasted bread pieces to the pot, allowing them to soak up some of the broth for about 1 minute.
Taste and adjust salt as needed. Ladle the soup into bowls, making sure each serving gets an egg and some bread pieces.
Garnish with the dark green scallion tops and fresh cilantro if using. Serve immediately while hot, with additional salt and black pepper on the side for diners to adjust to taste.

Changua - Colombian Milk and Egg Soup

4.0 (89)

Changua is a traditional Colombian breakfast soup made with milk, water, eggs, and scallions. This comforting dish from the Andean region is light yet satisfying, perfect for starting your day the Colombian way.

easy

20 min

4 servings

Ingredients

0 of 8 checked

Base

2 cups Milk, whole milk preferred
4 slices Bread, toasted until crispy

Main

4 pieces Eggs, fresh, room temperature

Aromatics

1/2 pieces Onions, finely chopped scallions/green onions

Seasoning

1 teaspoons Salt, to taste
1/4 teaspoons Black Pepper, freshly ground (optional)

Garnish

2 tablespoons Cilantro, fresh, chopped (optional)

Enhancement

1 tablespoons Butter, optional for richness (optional)

Chef Tips

expert advice

•For the most authentic changua, use whole milk for a richer flavor.

•Some Colombians prefer to use day-old or slightly stale bread as it absorbs the broth better without falling apart.

•Some families add a small pat of butter to each bowl for extra richness.

•The key to perfect changua is not letting the milk boil rapidly, as this can cause it to curdle or develop a skin.

•Keep the heat at a gentle simmer throughout cooking.

•You can also crack the eggs into small cups first and then slide them into the soup one at a time for more control.

•Traditionally served with hot chocolate or coffee on the side.

Variations & Substitutions

make it your own

•If you like a more pronounced onion flavor, you can also add a small amount of finely chopped white onion along with the scallions.

•For a variation, add a small cube of fresh cheese (queso fresco or mozzarella) to each bowl before ladling in the hot soup - it will melt slightly and add creaminess.

Storage & Reheating

keeping it fresh

Storage

Changua is best enjoyed fresh and does not store well due to the eggs and milk base. If you must store leftovers, keep them in an airtight container in the refrigerator for no more than 1 day. The eggs will continue to cook and firm up during storage.

Reheating

Changua does not reheat well as the eggs will become overcooked and rubbery, and the milk may separate. If you must reheat, do so very gently over low heat on the stovetop, stirring carefully. Microwave reheating is not recommended. For best results, prepare fresh each time.