Best Egg And Coriander Soup Changua Recipes

Colombian Breakfast Soup (Changua) Recipe by Tasty image

Provided by Tasty

Categories Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 handful fresh cilantro, for garnish
4 green onions, chopped
5 cherry tomatoes, chopped
2 cups water
2 cups milk
4 eggs
sourdough bread, or other bread, for serving

Steps:

Finely chop the cilantro. Slice the green onions. Chop the cherry tomatoes.
Add the water and milk to a medium pot and bring to a boil over medium heat.
Once boiling, crack the eggs into the pot. Without stirring, add the green onions and tomatoes. Let eggs cook for about 5 minutes, or until the egg yolks are just barely firm.
Scoop an egg into each bowl and ladle in more broth. Garnish with cilantro and serve with bread for dipping.
Enjoy!

Nutrition Facts : Calories 158 calories, Carbohydrate 8 grams, Fat 8 grams, Fiber 0 grams, Protein 12 grams, Sugar 7 grams

Egg and Coriander Soup (Changua) image

Provided by Charlotte J

Categories Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

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.