Changua, a milk-onion-egg soup from the central Andes of Colombia, though often served for breakfast, this soup can also be a light lunch or dinner. The toasted bread can be broken up into the soup or served on the side. It’s also considered a great cure for hangovers.


  • 1 tablespoon unsalted butter
  • 1 garlic clove, minced
  • 3 large scallions, finely sliced
  • 2 cups whole milk
  • 2 cups water
  • 4 large eggs
  • 1/4 cup cilantro, finely chopped
  • Salt and white pepper


  1. Melt butter in a large heavy pot over medium heat. Sauté the garlic and scallions until translucent, about 3 minutes.
  2. Add milk and water to pot and bring to a high simmer over medium-high heat.
  3. Add salt and pepper to taste.
  4. Break eggs into a small bowl or cup and then drop them, one by one, into the simmering liquid.
  5. Cover and cook the eggs to desired degrees of doneness, about three minutes.
  6. Remove from heat.
  7. Spoon the chopped cilantro into shallow soup bowls or large serving bowl.
  8. Ladle the soup on top.
  9. Place a slice of toasted bread in the center of each bowl and top with the cooked egg.
  10. Garnish with additional cilantro, salt and pepper.

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