Egg and Coriander Soup (Changua)

Recipe by Charlotte J
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 16
    ounces water
  • 16
    ounces milk
  • 4 -6
    teaspoons coriander, freshly chopped (cilantro)
  • 2
    green onions, chopped
  • salt and pepper
  • 4
    slices toasted bread, cut into cubes
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DIRECTIONS

  • 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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