Changua (pronounced: Chahn-gwah) is a light breakfast soup. It’s traditionally made with milk, eggs, and enjoyed with an arepa or pandebono from the day before.
You will probably never find changua listed as a menu item in a restaurant here in the states, but changua makes an appearance in my life for brunch ever so often. Every time I make it, it reminds me of my grandma, Estelia. She made the best changua and would always make it when she would come visit us from Colombia.
Changua is light, brothy, silky, and so home-y. It takes less than 10 minutes to make and it’s so special!
What You’ll Need:
- 4 eggs
- 2 slices of sourdough bread
- 2 cups of oat milk
- 2 cups of water
- 1 cup of baby spinach
- 1/4 of a whole red onion
- ¼ cup of diced green onion
- ¼ cup of diced fresh cilantro
- 1 ½ tablespoons of butter
- 4 teaspoons of mayo
- 1 teaspoon of minced garlic
- 11/2 teaspoon of salt
- ½ teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
Directions:
- Add the oat milk, water, whole onion, garlic, salt, butter, black pepper, garlic powder, and onion powder to a pot. Bring to a boil.
- Meanwhile, generously spread mayo on your sourdough bread. Place it on a pan on medium heat until it is toasty and golden brown (but with a nice crunch). Cut into bite size squares and set aside.
- Once the soup is at a boil, lower the temperature to medium heat and let it cook for a few more minutes.
- Then, remove the whole onion and carefully add one egg at a time into the pot.
- After all 4 eggs have been added to the pot, take a whisk and carefully whisk 2 of the eggs. Note: I like to whisk all the eggs, but you can choose to keep some unwhisked if you want to keep the yolk intact.
- Add the spinach, chopped green onion, and cook for about 2 more minutes or until you see the eggs starting to be done (you will notice your soup will have a bit more color and start to foam up).
- Once the eggs are done to your liking, immediately remove from heat and add the chopped cilantro.
- Take your sourdough squares and place them at the bottom of a bowl. Then, carefully add the poached eggs. Then add the broth.
- Yields about 3-4 servings
