Changua

Name: Changua
Prep time: 5 min
Total time: 10 min
Yield: 2
Cuisine: Columbian
Ingredients: 1 cup water; 3 green onions, chopped; 2 cups milk; Salt, to taste; 2 eggs; 2 slices white bread, diced; 2 tablespoons fresh cilantro, chopped

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Prep 5 min
Total 10 min
Ingredients 7
Servings 2

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La changua is a classic soup from the Altiplano Cundiboyacense region of Colombia. It couldn’t be an easier nor more delicious recipe to prepare. There are very few ingredients: egg, water, milk, green onion, coriander, bread, and sometimes, queso blanco and potatoes. La changua is often served for breakfast, but it also makes for a great light lunch alternative.

Ingredients

1 cup water
3 green onions, chopped
2 cups milk
Salt, to taste
2 eggs
2 slices white bread, diced
2 tablespoons fresh cilantro, chopped

Directions

1

Heat a pot or clay pot over medium heat.
2

Add the green onion and let cook for 2 minutes.
3

Add the milk and salt. Reduce heat and add the eggs.
4

Cook for 2 minutes or until the eggs are cooked.
5

Add the diced bread over the changua and garnish with the chopped cilantro.
6

Serve, and enjoy!

Expert Tips

tip 1
To make this dish even more substantial, add potatoes or queso blanco (white cheese).

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

La changua is a classic soup from the Altiplano Cundiboyacense region of Colombia. It couldn’t be an easier nor more delicious recipe to prepare. There are very few ingredients: egg, water, milk, green onion, coriander, bread, and sometimes, queso blanco and potatoes. La changua is often served for breakfast, but it also makes for a great light lunch alternative.