Changua (Colombian Egg and Milk Soup)
This Changua Bogotana recipe is the perfect breakfast on a cold morning. It's a light, filling and comforting soup.
- 4 cups milk
- 2 cups water
- 4 eggs
- 1/2 cup chopped fresh cilantro (plus more for serving)
- 3 scallions chopped
- Salt and pepper
- Bread with butter to serve
- Place the milk and water in a medium pot and bring to a boil. Add the onion, salt and pepper and cook for 3 minutes. Reduce the heat to medium and add the eggs without breaking them.
- Let the eggs cook for 3 minutes and add the cilantro.
- Serve warm with bread on the side and garnish with fresh cilantro.
What is Changua?
It is a typical breakfast in Bogotá, the capital of Colombia. It's a comforting soup made with milk, scallions, bread, cilantro and eggs.
Until recently, I had never made Changua and I didn’t have a recipe. My mom loves this egg and milk soup, so I gave her a call hoping that she had a recipe. Well, she did so now that’s two of mom’s recipes in a row.
Variations and Notes
Like many traditional Colombian recipes, every cook, region and family has its own changua variation.
Some people like to add " cuajada " a Colombian cheese, almojábanas, potatoes to their changua. Also some cooks like to replace the water with broth for more flavor.
How to Serve Changua?
In Bogotá, Changua is served for breakfast with bread on the side or in the soup, but this Colombian breakfast soup can be eaten at any time of the day. You can serve it for lunch or dinner with a simple salad on the side.
This traditional Colombian soup is also known to help with a hangover, so you can try it after your next party and let me know if it helped.
You will find the printable recipe card with exact amounts, step by step video and directions below.
Milk: I prefer using whole milk, but use low fat if you prefer.
Water: To make the soup.
Eggs: I recommend using good quality eggs.
Cilantro: If you don't like cilantro use parsley.
Scallions: Give the soup extra flavor.
Salt and pepper to your taste.
