Changua, a comforting milk-and-egg soup from Bogotá, Colombia, is a simple, nourishing dish traditionally served for breakfast. My mother—who was born in Bogotá—made this for our family whenever someone felt under the weather, and it’s commonly believed to help settle a rough morning after a night out. Light, savory, and easy to prepare, changua is perfect for chilly mornings, quick brunches, or anytime you need something warm and restorative.
In Colombia, changua is most often enjoyed with crusty bread—either placed directly in the bowl to soak up the broth or served on the side for dipping. The soup relies on only a handful of ingredients: milk, water, eggs, scallions, cilantro, and a bit of salt and pepper. Because it’s so straightforward, changua highlights fresh flavors and textures: the silky warmth of the milk-based broth, the tender poached egg, and the bright finish of chopped cilantro and scallions.
Changua (Colombian Milk and Egg Soup)
This recipe yields four small bowls and takes about 20 minutes from start to finish. It’s mild but satisfying, making it an ideal option for breakfast, brunch, or a light lunch. Serve it warm with toasted bread for a traditional touch.
Ingredients
- 3 cups 2% milk
- 3 cups water
- 4 large eggs
- 1/4 cup chopped fresh cilantro, plus extra for garnish (stems and leaves)
- 3 medium scallions, chopped
- Kosher salt and freshly cracked black pepper, to taste
- Crusty toasted bread, optional for serving
Prep & Cook Time
- Prep: 5 minutes
- Cook: 15 minutes
- Total: 20 minutes
- Yield: 4 servings (about 1 1/2 cups per serving)
Instructions
- In a medium pot, combine the milk and water. Bring the mixture to a gentle boil over medium heat, watching carefully so it does not scald.
- Once the liquid reaches a boil, stir in the chopped scallions and season with salt and freshly cracked black pepper. Let the mixture simmer for about 3 minutes to allow the aromatics to soften and infuse the broth.
- Reduce the heat to medium-low. Carefully crack the eggs and add them to the pot one at a time, taking care not to break the yolks. You can create a small whirlpool with a spoon to help the whites wrap around the yolks, if desired.
- Poach the eggs in the milk-and-water broth for about 3 minutes for runny yolks, or longer if you prefer them more set. Add the chopped cilantro during the last minute of cooking so it retains some color and freshness.
- To serve, gently place one egg into each of four shallow bowls. Ladle the hot broth over the eggs, dividing it evenly (about 1 1/2 cups per bowl). Garnish with additional cilantro and a few scallion slices if you like.
- Offer toasted crusty bread on the side, or place pieces of bread directly into the soup to soak up the broth. Serve immediately while hot.
Nutritional Information (per serving)
Serving size: 1 (about 1 1/2 cups soup). Approximate nutrition per serving:
- Calories: 180 kcal
- Protein: 14 g
- Carbohydrates: 11.5 g
- Fat: 8.5 g (Saturated fat: 4 g)
- Cholesterol: 201 mg
- Sodium: 181.5 mg
- Fiber: 0.5 g
- Sugar: 9.5 g
Tips and Variations
- For a richer soup, use whole milk instead of 2% milk, or substitute half-and-half for part of the milk.
- Add a touch of grated cheese (such as queso fresco or a mild cheddar) just before serving for extra creaminess, if desired.
- If you prefer a heartier meal, stir in shredded cooked chicken or thinly sliced ham after the eggs are poached.
- Adjust cooking time to control yolk doneness: 2–3 minutes for runny yolks, 4–5 minutes for more set yolks.
- Make it dairy-free by using a plant-based milk with a neutral flavor, though the taste and texture will differ from the traditional version.
Changua is a humble, comforting recipe that celebrates simple ingredients and quick preparation. Whether you’re trying it as a hangover remedy, a quick breakfast, or a gentle meal when you don’t feel well, this Colombian milk-and-egg soup is warm, satisfying, and easy to make at home.