Typically served for breakfast in the highlands of Colombia, this rich warming milk soup is perfect for a cold morning. Be sure to try this dish in Bogota where some of the best changuas are served.
1 litre water
1 litre full fat milk
5 spring onions
6 potatoes, peeled and cubed
Handful of chopped coriander
1 garlic clove, minced
1 tbs butter
Pinch of cumin
Mild cheese, cubed
Salt and pepper
Take a large heavy bottomed saucepan and add the water, milk, butter, potatoes, garlic, most of the coriander and a little salt. Put on a medium heat and cook for 10-15 minutes until the potatoes are soft but not falling apart.
Turn the heat down to the lowest setting. Crack and drop each egg into the soup being careful not to break the yoke. Cover and leave for three minutes (or longer if you want a harder yoke).
Fill a soup bowl with chopped spring onions, a little of the cubed cheese, some pepper and cumin. Carefully remove one of the eggs and lay in the bowl. Pour over the creamy soup and garnish with a little chopped coriander. Serve with toast.
Want to try changua in Colombia? Get in touch with our Colombia travel experts on +44 (0) 207 407 1478 to discuss your travel plans or see our example tours here.