Egg and Coriander Soup (Changua)

READY IN: 10mins
Recipe by Charlotte J

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

Top Review by 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!

Ingredients Nutrition

  • 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


  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.

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