Changua (Colombian Egg and Potato Soup)
A hearty egg and potato soup. This soup makes a wonderful breakfast for a cold morning.
Ingredients
- 1.5 quarts water
- 2 large potatoes, sliced
- 1 small onion, diced
- 1 cup milk (regular, almond, or any alternative)
- 1 pinch salt to taste
- 1 tbsp cilantro
Instructions
- Put water in a medium pot and bring to a boil.
- Add sliced potatoes and onions, bring to a boil and simmer until potatoes are done.
- Add milk and salt to taste.
- Crack and add eggs one at a time.
- Cook eggs until done to your liking.
- Serve and garnish with cilantro.
Notes
This is a wonderful hearty breakfast my mother taught me. I remember having this delicious soup on cold mornings in Bogota to warm us up and get us ready for the day. It warms our hearts to this day.
Elizabeth Wissler
Small detail: how many eggs? I’m not a natural cook.
Toon
I love this! I had it once for breakfast when I was in Bogota, and love to make it in winter at home;