Changua (Colombian Bread and Egg Soup) Recipe - The New York Times

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David Malosh for The New York Times. Food Stylist: Simon Andrews.

Changua, a simple Colombian bread soup from the dairy-rich mountainous departments of Cundinamarca and Boyacá, has a strong love-hate reputation. It’s known as a hangover cure and often comes served with potatoes in addition to stale bread. Fortunately, the ingredients are inexpensive and the process is simple, making this a low-stakes shot at finding true love. The classic version of this dish is made with milk and water, though more modern recipes often use chicken stock or bouillon in place of the water. It’s tasty either way.

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Ingredients

Yield: 4 servings

• 4scallions, quartered lengthwise and finely chopped
• ½packed cup cilantro leaves and tender stems, finely chopped
• 1quart whole milk
• 1quart water or chicken stock
• Salt
• About 3 cups stale hearty bread, such as baguettes or lean dinner rolls, torn into bite-size pieces (see Tip)
• 4eggs, cracked into a bowl
• 8ounces diced melting cheese, such as low-moisture mozzarella or Jack, cut into ½-inch cubes (optional)

Preparation

1. Set aside a bit of the scallions and cilantro to use as garnish. Combine the remaining scallions and cilantro in a medium saucepan. Add the milk and water. Season with a big pinch of salt and bring to a simmer. Add the torn bread chunks and return to a simmer. Gently tip the eggs into the pot and let them cook in the simmering soup until as set as you’d like them, about 2 minutes for soft or 5 minutes for hard.

2. Taste the soup and season with more salt, if desired. Divide soup into 4 bowls, making sure each gets an egg. Sprinkle with cubed cheese, if using, and remaining scallions and cilantro. Serve immediately. Stir the cheese into the soup, if using, and break into the egg as you eat so that the cheese melts and the egg yolk enriches the broth.

Tip

• Most lean types of bread, such as Italian or French loaves from a supermarket or even sourdough, will work. Avoid using soft breads, like sandwich bread or enriched buns, which will turn gloopy when soaked. This soup is also sometimes made with a cornbread called almojabana. It works well with stale American-style cornbread, though it will have a more porridgelike consistency.

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