Changua
A milk and egg breakfast soup genuinely tied to Bogotá and the Andean highlands, its real layered history worth stating precisely: it roots back to the Muisca indigenous culture of the Bogotá savanna, whose simple water-and-herb preparations are echoed in the name itself, plausibly from Muisca words for water and salt, with milk and eggs added only after Spanish colonization to form today's version, a genuine indigenous-to-colonial adaptation rather than either a purely ancient or purely colonial dish. Real changua simmers milk with scallion and cilantro, then gently poaches eggs directly in the simmering milk rather than scrambling them beforehand, served with bread torn into the soup.
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups milk
- 1 cup water
- 2 scallions, chopped
- Cilantro, chopped
- 4 eggs
- Stale bread or arepa, to serve
- Salt, to taste
Steps
- Simmer the milk and water together with the scallion and cilantro.
- Season with salt.
- Gently crack the eggs directly into the simmering milk to poach.
- Ladle into bowls once the eggs are just set.
- Serve with torn stale bread or arepa.