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Changua

This soup hails from Colombia’s capital, Bogotá and is eaten for breakfast. It works wonderfully after a night of drinking to cure a resaca. The first time I had this breakfast was when my mother-in-law made it for us after she returned from visiting her family in Bogota. It was delicious! The cilantro, eggs and toast in a broth just hit the spot. It became our request for every time we visit her.

changua

I attempted this Colombian classic as a way to celebrate the Juanes concert we just went to see and to honor some of the Colombian traditions that I have admired so much over the years. Juanes is one of Colombia’s most popular singers from Medellín. I, along with many others, have had an admiration for (crush on) him for quite some time now. I’ve turned to his music to motivate myself before daunting situations, for comfort in trying times and as drinking anthems. Walking home from work one day, I saw that he was playing right here in Radio City Music Hall and I sent out the call to all the other fans I know. We got our tickets the next day. Incidentally, my mother-in-law got tickets too, completely independently. Juanes coming town is like a son of Colombia coming up to visit his family and we would all be there to welcome him.

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This changua is a simple ode to Juanes, kissed with just the right amount of fresh cilantro with the added magical power of awakening your senses and alleviating pain from the night’s excess.

changua

Ingredients:

  • 2 cups water
  • 2 cups milk
  • 4 eggs
  • 1 cup fresh cilantro, chopped
  • 2 green onions (scallions), chopped
  • salt and pepper
  • 4 slices toasted bread

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Serves 4

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Directions:

Place the water and milk in a saucepan, season with salt and pepper and bring to the boil. Crack the eggs individually onto a plate and carefully slide each one separately into the boiling soup without breaking the yolk. Cover and continue to boil for 1-2 minutes. Carefully scoop the eggs out with a big spoon when cooked to your liking. Divide the spring onions and cilantro between 4 serving bowls, then float the toast on top of the soup and carefully place one egg on top of the toast.

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Buen provecho!

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