Changua (Colombian Milk and Egg Soup) with Calado Bread

A comforting and traditional Colombian breakfast soup made with milk, eggs, and scallions, served with toasted calado bread for dipping.

Prep Time

10 minutes

Total Time

30 minutes

Calories

365 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.22/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Soup•Bread

Cuisine:

British

Main Ingredient:

Eggs

Mood:

Comfort Food

Ingredients

Servings

4cupsWhole Milk(Can use 2% or plant-based milk for a lighter version, but whole milk provides the most authentic flavor)

£1.50

2cupsWater(Helps to prevent the milk from scorching)

6Scallions(Finely chopped, use both white and green parts)

£0.75

4Eggs(Fresh eggs are recommended)

£1.20

0.3cupCilantro(Chopped, for garnish)

£0.40

1teaspoonSalt(Or to taste)

£0.01

0.3teaspoonGround Black Pepper(Or to taste)

£0.02

4slicesCalado Bread(Alternatively, use any crusty bread)

£1.00

Total Cost

£4.88

£1.22 per serving

Instructions

1.
In a large saucepan, combine milk and water. Bring to a gentle simmer over medium heat.
2.
Add chopped scallions and salt to the simmering milk. Cook for 5 minutes, stirring occasionally.
3.
Gently crack each egg into the simmering milk, being careful not to break the yolks. Reduce heat to low, cover, and cook for 5-7 minutes, or until the egg whites are cooked through but the yolks are still runny.
4.
While the soup is simmering, toast the calado bread in a toaster or oven until golden brown and crispy.
5.
Ladle the changua into bowls. Garnish with fresh cilantro and a sprinkle of black pepper.
6.
Serve immediately with the toasted calado bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (450g)

365 kcal / 1527 kJ

Carbs

32g

12% of RDA

Fat

18g

26% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

22 g

24% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

For a richer flavor, you can add a tablespoon of butter or arequipe (Colombian caramel) to the soup.

Some people like to add a pinch of cumin to the soup for extra flavor.

Adjust the amount of milk and water to your preferred consistency.

Be careful not to overcook the eggs, as the yolks should remain runny.

Cooking Equipment

Large saucepan

Toaster or Oven

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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