Colombian Egg And Coriander Soup (Changua)
Changua is a traditional colombian soup made with eggs, milk, and fresh herbs. This comforting dish is perfect for breakfast or a light meal, offering a warm and flavorful experience.
This recipe is breakfast, scaled for 4 servings, with 10 min prep and 15 min cook.
Prep: 10 min · Cook: 15 min · Total: 25 min · Serves: 4
Quick cooking notes
- Core ingredients include salt, black pepper, fresh coriander, eggs.
- Follow all 5 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 4 servings.
Ingredients
- 1 tsp salt
- 1 tsp black pepper
- 1 cup fresh coriander (chopped)
- 4 large eggs
- 4 stalks green onions (chopped)
- 2 cups water
- 4 cups milk
Instructions
- In a large pot, combine the milk and water, and bring to a gentle simmer over medium heat.
- Add the chopped green onions and fresh coriander to the pot, stirring well.
- Season the mixture with salt and black pepper, adjusting to taste.
- Crack the eggs into the simmering soup, allowing them to poach gently for about 5 minutes.
- Once the eggs are cooked to your liking, remove the pot from heat and serve the soup hot.
Nutrition (per serving)
- Calories: 220
- Protein: 12 g
- Fat: 12 g
- Carbohydrates: 16 g
- Sugar: 5 g
- Sodium: 600 mg
Nutrition values are estimates based on stored ingredient totals and serving size.