CHANGUA (COLOMBIAN MILK AND EGG SOUP)

180 Cals 14 Protein 11.5 Carbs 8.5 Fats
PREP TIME:
5 mins
COOK TIME:
15 mins
TOTAL TIME:
20 mins
YIELD:4 SERVINGS
COURSE:Breakfast, Brunch, Lunch, Soup
CUISINE:Colombian
Changua (Colombian Milk and Egg Soup) is a typical breakfast in Bogotá, the capital of Colombia where my mom was born.
INGREDIENTS
3 cups 2% milk
3 cups water
4 large eggs
1/4 cup chopped fresh cilantro, plus more for garnish (stems and leaves)
3 medium scallions, chopped
kosher salt and fresh cracked pepper, to taste
crusty toasted bread, optional for serving
INSTRUCTIONS
Place the milk and water in a medium pot and bring to a boil. Add the scallions, salt and pepper and cook for 3 minutes.
Reduce the heat to medium and carefullu add the eggs, without breaking the yolks.
Poach the eggs for 3 minutes or longer if you like it cooked well in the center; add the cilantro.
To serve, gently place an egg in four shallow bowls, then ladle in the soup, about 1 1/2 cups each. Serve warm with toasted bread on the side and garnish with more fresh cilantro.
Serving: 11/2 cups soup, Calories: 180kcal, Carbohydrates: 11.5g, Protein: 14g, Fat: 8.5g, Saturated Fat: 4g, Cholesterol: 201mg, Sodium: 181.5mg, Fiber: 0.5g, Sugar: 9.5gBlue Smart Points:4Green Smart Points:6Purple Smart Points:4