CHANGUA

Changua is a very traditional dish of the capital city of Bogota, Colombia. Funny story, my grandma used to make Changua for my brother and I when we were super young and we never liked it. It was always fast and super rich nutrient breakfast. (People also say it cures hangovers). Eventually my mom made it for us when we moved to the states and slowly I began to love it more and more. Eventually I wanted to learn how to make it, so I asked my grandma, my mom and my aunt. Everyone made it in their own way but they all tasted so good regardless how they made it. So one day when I was in college I was missing a home Colombian cooked meal and decided to make it. And it wasn’t bad but could have been better. think this dish is very important because it’s a dish that is so rooted in Colombian culture especially to the people of Bogota. I believe is is important to keep tradition even if its with a small easy ready to eat dish.

-Carlos Dominguez

Ingredients

3 cups 2% milk

3 cups water

4 large eggs

1/4 cup chopped fresh cilantro, additional stems and leaves for garnish

3 medium scallions, chopped

Kosher, or regular salt and fresh cracked pepper, to taste

Crusty toasted bread, optional for serving

(You can also buy the Bimbo brand White Toasted Bread it is premade)

Directions

Place the milk and water in a medium pot and bring to a boil. Add the scallions, salt and pepper and cook for 3 minutes

Reduce the heat to medium and carefully add the eggs, without breaking the yolks

Poach the eggs for 3 minutes or longer if you like it cooked well in the center; add the cilantro

To serve, gently place an egg in four shallow bowls, then ladle in the soup, about 1 1/2 cups each

Serve warm with toasted bread on the side and garnish with more fresh cilantro