EGG AND CORIANDER SOUP (CHANGUA)
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
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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