While milk and eggs are common ingredients for many typical breakfast variations, combining them together in a soup may be unique to Colombia.
If you see an egg and milk soup topped with chunks of toasted bread for breakfast in Bogota, you are likely looking at a delicious bowl of changua.Changua is a Colombian breakfast soup with broth made from milk and poached eggs. Cilantro and chopped green onions flavor this broth, while toasted bread is served on top to give this soup a unique look and texture.
In the rest of this article, we will trace the history of changua and see how it is commonly enjoyed in Colombia today.
We will also see a simple changua recipe you can try out at home and make your very own changua soup using just a few basic ingredients.
What Is Changua?
Changua is a delicious soup commonly made in Colombia for breakfast.
It is made from whole milk and poached eggs, but it wouldn’t be complete without its signature toppings of toasted bread, sliced green onion, and fresh cilantro.
The toasted bread topping serves as a great way to use up leftover, stale bread.
By toasting the bread and placing it in the Colombian egg soup, the bread can absorb the tasty broth and become enjoyable again.
With this particular topping, day-old bread has a purpose and does not have to go to waste.
History of Changua
Because of the warm and hearty nature of changua, the origins of this traditional breakfast can be traced to the mountainous regions of Colombia.
In the Central Andes, this soup has long since been a favorite option for breakfast.
According to the stories, the original version of the changua came from an indigenous community in this region known as the Muisca tribe.
The Muisca tribe has been passing down the recipe of changua for generations.
It was simple to make and provided something tasty and warm to start chilly mountain mornings with.
The popular Colombian dish has now spread beyond this indigenous community and has made its way into the daily life of many Colombians.
While not as famous as Ajiaco soup, it has made its way to city life, and nowadays, it is most popular in Bogota and Boyaca.
For many, the traditional Colombian soup makes a great weekend breakfast. The poached egg soup can be a perfect Colombian dish to share with family when there is no rush to get to work.
Changua is also known as a bit of a hangover cure and the classic Colombian milk and egg soup is favored by those who may have had too much to drink the night before.
How To Make Changua
You can easily make your changua at home to have a taste of Colombia at your breakfast table.
This changua recipe is simple and easy to follow. To get started, you will need:
Changua Ingredients
- 3 cups of milk (720 ml)
- 3 cups of water (720 ml)
- 1 tablespoon of butter
- Green Onions
- Fresh Sprigs or Chopped Cilantro
- Salt to taste
Changua Recipe
- In a large pot, add 3 cups of water and 3 cups of milk (720 ml of each). If you wish to make more or less broth, simply remember to keep the ratio of water to milk one to one. Once you have added the milk and water, stir, and add the seasonings. Add in the stalk of one green onion, two fresh sprigs of cilantro, a tablespoon of butter, and salt to taste.
- Heat your mixture. Just as it reaches its boiling point, reduce the heat to allow it to simmer gently. At this point, you can remove the cilantro and green onion from the pot.
- Now, you will need to poach four eggs in your milk broth. Crack the eggs one at a time and carefully add to the broth. Once they have all been added, they should cook for about three minutes to finish with a runny yolk. If you would prefer a denser yolk consistency, you should cook for about 6 to 8 minutes.
- While your eggs are cooking in the broth, you will want to toast up bread to top the soup with. Traditionally in Colombia, this hot milk based soup is served with calados, but you can use whatever leftover buns or bread you have on hand.
- Now, your changua colombiana is ready to serve. Ladle out broth and poached eggs into a soup bowl and garnish with cilantro and chopped green onion. Place a few large pieces of toasted bread on top. The changua soup is now ready to eat– enjoy!
To see a video tutorial guiding you through these steps, you can check out this Youtube video here:
https://www.youtube.com/watch?v=D-BmOG7Y2kk
How to Store Leftover Changua
If you have leftover changua soup, it’s important to store it properly to prevent spoilage and ensure it stays fresh for future consumption.
To store leftover changua soup, allow it to cool to room temperature, then transfer it to an airtight container.
Make sure the container is large enough to hold the soup and leave a little room at the top to allow for expansion as it freezes.
Label the container with the date and contents before placing it in the refrigerator or freezer.
Leftover changua soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
When ready to consume, simply reheat the soup on the stove or in the microwave until it reaches your desired temperature.
Final Changua Thoughts
You don’t have to be in Colombia to experience a tasty and filling changua colombiana breakfast.
The changua recipe only calls for a few ingredients, many of which you may already have at home.
With a few simple steps and a short cook time, you have a delicious taste of Colombian comfort food ready to enjoy at home.
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.