Egg and Coriander Soup (Changua)

Charlotte J's Note:

This Colombian soup is often eaten for breakfast but try it at any time of day.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 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

Directions:

1. Place the water and milk in a saucepan, season with salt and pepper and bring to the boil.
2. Crack the eggs individually onto a plate and carefully slide each one separately into the boiling soup without breaking the yolk.
3. Cover and continue to boil for 1-2 minutes.
4. To serve:.
5. 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.

Reviews

[*Parsley*]

This really is a great breakfast (it's aggs, mil and toast, right afterall), but I'd make it any other time of day as well. I made this as written, using skim milk. Loved the fresh cilantro and green onions. I'll make this again; thanx!