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