Changua

Changua is a breakfast soup associated with Bogotá, made with milk, eggs, spring onion and coriander. Bread can be served alongside or placed in the soup. Erica Dinho’s family recipe combines milk and water for the liquid and cooks the eggs in it whole, rather than beating them into the broth.^[1]

The milk mixture is heated with spring onion and seasonings, then the eggs are added and coriander finishes the soup. Dinho serves it warm with buttered bread. She notes that some cooks add cuajada cheese, potatoes or almojábanas, while others replace the water with broth. These additions change the soup’s texture and richness. Although associated with breakfast, it can also be eaten later in the day.^[1]