Egg and Coriander Soup (Changua) |
|
 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
This Colombian soup is often eaten for breakfast but try it at any time of day. Ingredients:
16 ounces water |
16 ounces milk |
4 eggs |
4 -6 teaspoons coriander, freshly chopped (cilantro) |
2 green onions, chopped |
salt and pepper |
4 slices toasted bread, cut into cubes |
Directions:
1. Place the water and milk in a saucepan, season with salt and pepper and bring to the boil.
2. Crack the eggs individually onto a plate and carefully slide each one separately into the boiling soup without breaking the yolk.
3. Cover and continue to boil for 1-2 minutes.
4. To serve:.
5. 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.
|
|