Changua (Changua)
Overview
Changua is a breakfast soup from the Andean highlands of Colombia, especially Bogotá and Boyacá. Milk and water are brought to a simmer with spring onion and salt, then eggs are cracked in and poached gently in the liquid. The soup is served with chopped coriander and pieces of stale bread, called calado, which soften in the bowl. It is mild, warming and very quick to make, and many people from Bogotá associate it with cold mornings and childhood. Some families add cheese or a little butter.
Pictures
History
Changua is a dish of the Muisca territory around Bogotá, and its simple ingredients reflect the dairy farming of the cool Andean plateau. It has long been a humble breakfast in the region, often eaten together with hot chocolate and bread, and it is still served in traditional cafés in the capital. It remains popular among people who grew up in the highlands.
Main ingredients
Milk, eggs, spring onion, coriander, stale bread (calado), salt. The soup is built on milk and water and is usually served hot. Diet: vegetarian; not usually gluten-free.
Recipe outline serves 4 · ~20 min
Ingredients
- 500 ml milk, 500 ml water
- 4 eggs
- 2 spring onions, chopped
- coriander, chopped
- 4 pieces stale bread
- salt
Allergens: Contains: Gluten, Eggs, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Bring milk, water, spring onion and salt to a gentle simmer.
- Crack the eggs into the liquid and poach for 3-4 minutes.
- Put bread in bowls.
- Ladle soup and an egg over the bread and add coriander.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.