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Changua

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  • Prep 5 min
  • Total 10 min
  • Ingredients 7
  • Servings 2
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La changua is a classic soup from the Altiplano, Cundiboyacense region of Colombia. It couldn’t be an easier nor more delicious recipe to prepare. There are very few ingredients: egg, water, milk, green onion, coriander, bread, and sometimes, queso blanco and potatoes. La changua is often served for breakfast, but it also makes for a great light lunch alternative.
by Erica Dinho
Updated Sep 20, 2016
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Ingredients

  • 1 cup water
  • 3 green onions, chopped
  • 2 cups milk
  • Salt, to taste
  • 2 eggs
  • 2 slices white bread, diced
  • 2 tablespoons fresh cilantro, chopped

Directions

  •  
    1
    Heat a pot or clay pot over medium heat.
  •  
    2
    Add the green onion and let cook for 2 minutes.
  •  
    3
    Add the milk and salt. Reduce heat and add the eggs.
  •  
    4
    Cook for 2 minutes or until the eggs are cooked.
  •  
    5
    Add the diced bread over the changua and garnish with the chopped cilantro.
  •  
    6
    Serve, and enjoy!

Expert Tips

  • tip 1
    To make this dish even more substantial, add potatoes or queso blanco (white cheese).

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • La changua is a classic soup from the Altiplano, Cundiboyacense region of Colombia. It couldn’t be an easier nor more delicious recipe to prepare. There are very few ingredients: egg, water, milk, green onion, coriander, bread, and sometimes, queso blanco and potatoes. La changua is often served for breakfast, but it also makes for a great light lunch alternative.
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