Egg and Coriander Soup (Changua) Recipe #373426
This Colombian soup is often eaten for breakfast but try it at any time of day.
by Charlotte J
10 min | 5 min prep
SERVES 4
- 16 ounces water
- 16 ounces milk
- 4 eggs
- 4-6 teaspoons coriander, freshly chopped (cilantro)
- 2 green onions, chopped
- salt and pepper
- 4 slices toasted bread, cut into cubes
- Place the water and milk in a saucepan, season with salt and pepper and bring to the boil.
- Crack the eggs individually onto a plate and carefully slide each one separately into the boiling soup without breaking the yolk.
- Cover and continue to boil for 1-2 minutes.
- To serve:.
- Divide the spring onions and coriander between 4 serving bowls, then carefully place one egg from the soup into each bowl and ladle the soup into the bowls and float some cubed bread on the top.
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5 stars