Changua is a breakfast dish originating from Bogotá, Colombia. It’s a milky soup with poached eggs, stale bread, cilantro and green onions. Often regarded as a “poor man’s soup”, it’s not commonly found in restaurants but is a popular choice in Bogotá.

Laura, originally from Bogotá, Colombia and now residing in Tampa, Florida, shared this gem with us. She describes it as comforting and savory and recalls fond memories of her grandmothers. She appreciates Changua’s use of stale bread, emphasizing the importance of minimizing food waste. Encouraging others to try the dish for its warmth and simplicity.

Making Changua is super simple. Start by bringing a pot of milk and water to a gentle boil. Be careful! Don’t let it boil over like I did. Toss in scallions, salt and pepper to infuse the milk. Add in stale bread chunks and let them soak up all that milky goodness until they’re soft and pillowy. Crack in the eggs without breaking the yolks and let them poach gently in the soup for a few minutes. Finish it off with a generous sprinkle of fresh cilantro.  Your Changua is ready to steal the spotlight at your breakfast table and for just under $3 per serving.

If you’re craving a taste of Colombia or simply seeking an easy budget-friendly breakfast, give this recipe a try. It’s easy to make and overflowing with love and nostalgia.