Changua

Ingredients

• ½ lb potatoes, waxy (fingerling or red)
• 4 whole scallions, white and light green parts
• 4 cups vegetable or chicken broth
• 4 whole eggs
• 1 tablespoon olive oil
• 1 pinch salt and pepper
• 2 slices crusty bread (for serving)

Instructions

1. 1

   Place potatoes on a cutting board and cut them lengthwise, then crosswise, into 1/4-inch cubes (each cube should be the size of a small dice). Rinse in cold water to remove starch.

2. 2

   Cut scallions crosswise into 1-inch segments. Separate the white and light green pieces in one pile; set the dark green tops aside for garnish.

3. 3

   Pour the broth into a large pot and place it over medium-high heat until you see steam rising and small bubbles breaking the surface, about 5 minutes.

4. 4

   Add the cubed potatoes to the boiling broth and stir once. Reduce heat to medium and simmer until potatoes are tender enough to break apart easily with a wooden spoon, about 8–10 minutes.

5. 5

   While potatoes cook, drizzle 1 tablespoon olive oil into a small skillet and place over medium heat until the oil shimmers and slides quickly when you tilt the pan, about 1 minute.

6. 6

   Add the white and light green scallion pieces to the hot oil and stir continuously for 30 seconds until fragrant, then immediately pour the entire contents (oil and scallions) into the simmering broth.

7. 7

   Wait 1 minute for the broth to return to a gentle simmer, then carefully crack each egg into a small bowl and slide it into the broth one at a time, spacing them apart.

8. 8

   Simmer without stirring until egg whites are set but yolks still jiggle slightly when you gently move the pot, about 3–4 minutes.

9. 9

   Ladle soup into two wide bowls, making sure each bowl gets one or two eggs. Sprinkle salt and pepper to taste over each bowl.

10. 10

    Scatter the reserved dark green scallion tops over the surface of each bowl. Serve immediately with crusty bread on the side for dipping.

Tools you’ll need

• cutting board
• chef's knife
• large pot (3-quart or larger)
• small skillet
• wooden spoon
• small bowl (for cracking eggs)
• ladle
• soup bowls

More recipes like this

• 

  German Laugenstange (Pretzel Sticks)

  75 min

• 

  Ethiopian Beef Tibs Firfir

  25 min

• 

  Frittatina di Pasta

  25 min

• 

  Swedish Cinnamon Buns

  85 min