Authentic Colombian Changua Recipe (Egg & Milk Soup)
This Colombian Changua recipe is so super easy to make and so very authentically Colombian. A typical breakfast meal eaten throughout Colombia, it’s also considered to be a hangover cure.
Changua is quite simply an egg and milk soup, but it’s warming, hearty and absolutely delicious!
There are various slight variations on this Changua recipe, for example sometimes potatoes are added, sometimes pieces of cheese are added and sometimes the bread is incorporated into the soup rather than served on the side.
This recipe is a very traditional, classic version of the recipe that has been eaten throughout the South American country of Colombia for decades.
In fact, Changua has it’s roots dating back as far as the indigenous group, Chibcha, who inhabited Boyacá region of Colombia during the early 16th century.
How to make Colombian Changua (Egg & Milk Soup)
- Milk – 4 cups
- Water – 3 cups
- Eggs – 4
- Scallions – 3
- Cilantro – 1/2 cup
- Fresh chive – 1tbsp
- Bread – 4 slices
- Salt and pepper to taste
- Finely chop the scallions, cilantro and fresh chive.
- Add the milk and water to a pot and bring to a boil, once boiling add your salt, pepper, chives and scallions.
- Once it is boiling, reduce the heat and cook for 5 minutes.
- Create a whirlpool in your soup and very carefully crack the eggs, making sure not to break the yolks.
- Add your cilantro and then leave to cook for 3 minutes.
- Whilst your eggs are cooking, toast your bread to be served with the soup.
- To serve, use a ladle to spoon out an egg per person and place in a soup bowl. Now fill up the bowl with the soup broth.
- Serve with the toasted bread.