EGG AND CORIANDER SOUP (CHANGUA)

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Egg and Coriander Soup (Changua) image

Make and share this Egg and Coriander Soup (Changua) recipe from Food.com.

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.

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