Changua Bogotana
A creamy, comforting Colombian breakfast soup made with potatoes, eggs, and milk, topped with fresh cilantro and crispy bread. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 412
- Protein
- 14g
Ingredients
- 2 whole medium potatoes
- 2 cups whole milk
- 1 cup water
- 2 whole large eggs
- 3 tablespoons fresh cilantro, chopped
- 2 whole scallions, sliced thin
- 1 cup crusty bread, cut into cubes
Instructions
- 1
Hold a potato under cold running water and scrub the skin with your fingertips until all dirt is gone, about 30 seconds per potato. Repeat with the second potato.
- 2
Place one potato on a cutting board. Hold it steady with one hand and slice straight down through the potato from top to bottom into 1/4-inch-thick slices, as if you were slicing bread. Repeat with the second potato.
- 3
Stack a few potato slices on the cutting board and cut them lengthwise into 1/4-inch-thick sticks, like thin French fries. Repeat until all potato slices are cut into sticks.
- 4
Gather the cilantro and scallions and chop them into small pieces about the size of a pencil eraser. Set on a small plate.
- 5
Pour 1 cup of water and 2 cups of milk into a medium pot and place it on the stove over medium-high heat until you see large bubbles breaking the surface, about 5 minutes.
- 6
Carefully add all the cut potato sticks to the hot milk and water, stirring gently with a wooden spoon to separate them.
- 7
Reduce the heat to medium and let the potatoes cook, stirring once every minute, until a fork pierces the thickest piece easily, about 8–10 minutes.
- 8
While the potatoes cook, add the bread cubes to a small dry skillet over medium heat and stir constantly until they turn the color of light brown wood, about 4 minutes. Transfer to a small bowl.
- 9
Crack both eggs into a small bowl and use a fork to whisk them together with a pinch of salt until no white streaks remain, about 20 seconds.
- 10
When the potatoes are fully tender, remove the pot from heat and let it sit for 30 seconds so the liquid stops bubbling.
- 11
Slowly pour the whisked eggs into the warm soup in a thin stream while stirring gently in circles with a wooden spoon. The egg will cook into soft curds.
- 12
Pour the soup evenly into two deep bowls, making sure each bowl gets potatoes and broth.
- 13
Top each bowl with half the toasted bread cubes, half the cilantro, and half the sliced scallions.
Tools you’ll need
- medium pot with lid
- cutting board
- chef's knife
- wooden spoon
- small skillet
- small bowl
- fork
- two deep soup bowls
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