Colombian
Changua
A comforting Bogotá breakfast soup of milk, scallions, cilantro, and softly poached eggs. It is served hot over calado or crusty bread so the bread soaks up the fragrant broth.
Ingredients
- Whole milk2 cups
- Water2 cups
- Cebolla larga or scallions, white and green parts separated2 stalks
- Fresh cilantro, stems and leaves separated1/2 cup
- Fine salt3/4 tsp, plus more to taste
- Unsalted butter1 tsp
- Large eggs2
- Calado, crusty bread, or day-old roll, broken into pieces2 small pieces
Method
- Finely slice the scallion whites and chop the scallion greens; finely chop the cilantro leaves and keep a few tender stems for the broth.
- In a medium pot, combine the milk, water, scallion whites, cilantro stems, salt, and butter.
- Warm over medium heat until the soup is steaming and just beginning to tremble at the edges, stirring often so the milk does not scorch.
- Reduce the heat to low and simmer gently for 5 minutes to perfume the broth; do not let it boil hard.
- Crack each egg into a small cup, then slide the eggs one at a time into the barely simmering changua, leaving space between them.
- Cook for 3 to 5 minutes, spooning a little hot broth over the whites, until the whites are set and the yolks remain soft.
- Place the pieces of calado or crusty bread in two deep bowls.
- Carefully ladle one poached egg into each bowl, then pour the hot milk broth over the bread.
- Finish with chopped cilantro leaves and scallion greens, and serve immediately while the bread is softening in the soup.
Common questions
What can I substitute for cebolla larga if I only have regular scallions or onions?
Regular scallions work well: use the white and light-green parts for the broth and the darker greens as garnish. If needed, a little very finely sliced mild white onion can replace the whites, but use less so the soup stays delicate.
How long should I cook the eggs so the yolks stay soft in changua?
Keep the broth at a bare simmer, not a boil. Slide in the eggs and cook 3 to 5 minutes, spooning broth over the whites. Remove as soon as the whites are set and the yolks still look glossy.
What are the most common mistakes when making changua?
The biggest mistakes are boiling the milk hard, which can scorch or curdle it, and cooking the eggs in a rolling boil, which makes them tough. Also avoid oversalting early, since the broth concentrates slightly as it simmers.
Can I store leftover changua, and how should I reheat it?
Store the broth separately from the bread and eggs if possible. Refrigerate up to 2 days. Reheat the broth gently over low heat until steaming, then add freshly cooked eggs or rewarm very briefly so the eggs do not overcook.
What is the best way to serve changua for breakfast?
Serve it immediately in deep bowls with the bread at the bottom, then the poached egg and hot broth poured over. Finish with chopped cilantro and scallion greens. It pairs well with hot chocolate or coffee for a classic Colombian breakfast.