Egg And Coriander Soup Changua Recipes
COLOMBIAN BREAKFAST SOUP (CHANGUA) RECIPE BY TASTY
Here's what you need: fresh cilantro, green onions, cherry tomatoes, water, milk, eggs, sourdough bread
Provided by Tasty
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Finely chop the cilantro. Slice the green onions. Chop the cherry tomatoes.
- Add the water and milk to a medium pot and bring to a boil over medium heat.
- Once boiling, crack the eggs into the pot. Without stirring, add the green onions and tomatoes. Let eggs cook for about 5 minutes, or until the egg yolks are just barely firm.
- Scoop an egg into each bowl and ladle in more broth. Garnish with cilantro and serve with bread for dipping.
- Enjoy!
Nutrition Facts : Calories 158 calories, Carbohydrate 8 grams, Fat 8 grams, Fiber 0 grams, Protein 12 grams, Sugar 7 grams
EGG AND CORIANDER SOUP (CHANGUA)
Make and share this Egg and Coriander Soup (Changua) recipe from Food.com.
Provided by Charlotte J
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the water and milk in a saucepan, season with salt and pepper and bring to the boil.
- Crack the eggs individually onto a plate and carefully slide each one separately into the boiling soup without breaking the yolk.
- Cover and continue to boil for 1-2 minutes.
- To serve:.
- Divide the spring onions and coriander between 4 serving bowls, then carefully place one egg from the soup into each bowl and ladle the soup into the bowls and float some cubed bread on the top.
CHANGUA - A COLOMBIAN BREAKFAST DISH
I had this in the afternoon one day, it was something light and refreshing to have for lunch, but was told that in Colombia, people have this for breakfast. I think, it's great, any time of the day.
Provided by rainna
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop the scallions and cilantro into small pieces.
- In a stockpot add the water, milk and salt.
- When the soup boils, crack the eggs and add them carefully to the soup without breaking the yolk.
- Cover the pot and let it boil for one minute.
- Place at the bottom of each soup dish one teaspoon of scallions and coriander and, from the pot, carefully place one cooked egg.
- Then add the boiling broth.
- Serve the soup with bread.
Nutrition Facts : Calories 218.6, Fat 10.1, SaturatedFat 4.5, Cholesterol 203.1, Sodium 263.4, Carbohydrate 19.2, Fiber 0.8, Sugar 1.4, Protein 12.3
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