Egg and Coriander Soup (Changua)

Submitted by Charlotte J

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

 

• Ready In: 10mins
• Ingredients: 7
• Serves: 4

ingredients

• 453.59 g water
• 453.59 g milk
• 4 eggs
• 19.71-29.57 ml coriander, freshly chopped (cilantro)
• 2 green onions, chopped
• salt and pepper
• 4 slice 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!