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    Home / Colombian Kitchen / Changua

    Changua

    Bogotá’s humble breakfast: eggs poached in warm milk with scallions and cilantro, meant for dunking crusty bread.

    ⏱ 5 minPrep time
    🔥 10 minCook time
    🍽 2Servings
    🏷 Colombian KitchenCategory
    ☆☆☆☆☆No ratings yet
    Changua

    Changua is the traditional breakfast of Bogotá, a frugal dish of milk, water, and eggs that cab drivers and grandmothers swear by on cold mornings. It is barely a recipe and entirely a ritual — warm, milky, and quietly nourishing.

    The milky breakfast of the highlands

    The broth is soothing and lightly savory, scented with scallion and finished with a bright drift of cilantro. Poached eggs keep their soft centers, and crusty bread dipped into the warm milk makes the whole bowl feel like a hug.

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    Step by stepInstructions

    1. In a small pot, bring the milk, water, scallions, garlic, and salt to a gentle simmer over medium-low heat.
    2. Crack the eggs directly into the pot and poach them for 3 to 4 minutes, until the whites are set but the yolks are still soft.
    3. Ladle the broth over the eggs carefully — the soup is traditionally served with the eggs whole.
    4. Finish with a generous handful of cilantro and a final pinch of salt.
    5. Serve immediately in deep bowls with crusty bread or almojábanas for dunking.

    💡 Chef tips & storage

    Keep the heat low and gentle so the milk never boils over and the eggs poach slowly. Changua does not keep — make exactly what you will eat.

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    Recipe details

    Prep5 min
    Cook10 min
    Servings2
    CategoryColombian Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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