CHANGUA O CALDO CON HUEVO

The recipe of the changua of Bogota

The changua with egg or changua bogotana is a very typical soup in Colombia. Especially popular in the Cundiboyacense Altiplano (Cundinamarca and Boyaca) and throughout the central Colombian zone, including Santanderes. Although the city where enjoys greater popularity is precisely in the capital, in Bogota.

It can be taken at any time of the day, although the preferred time of day in Bogotá is at breakfast. Since it is also a dish with a high nutritional value that gives us energy for the rest of the day.

It is one of the few typical Colombian dishes that is 100% original from the country. In fact it is thought that the word "changua" has a Chibcha origin. And it is also a very unusual development outside the Colombian borders.

Ingredients of the changua 

The ingredients are very easy to find, in fact the normal thing is that we already have everything we need in our pantry:

• A cup of water
• Two cups of milk
• Four eggs
• Four branches of coriander
• One broad Leek stalk
• Two chopped long onions
• Four leaves of fresh coriander
• Salt and pepper
• Openwork or toast (to accompany)
• I said, we may not have leek, but the rest is quite common in any kitchen, refrigerator or pantry.

How is the recipe of the changua Bogota?

1. It is as simple as easy to find the ingredients. We detail the steps to follow of the recipe of this delicious Colombian soup
2. 
   
3. First, heat the milk and water in a saucepan over medium heat.
4. Add the four coriander branches and the white part of the broad leek to the pot, and let it continue to cook over medium heat for 20 minutes.
5. We add the eggs without breaking the yolk and let boil for one more minute
6. Finally Serve the dishes (ideally in a bowl) and add a little chopped onion, fresh coriander, and a little salt and pepper.
7. The ideal thing is to accompany this delicious Colombian soup with some Oaxacan calaos. If we do not have them, we can replace them with toast with or without butter. Although the most authentic accompaniment are the calaos, some garlic cookies.
8. 
   
9. Note: It can be taken in two ways. With the yolks without breaking, as in the photo, in which case in each dish you have to put an egg; or with the beaten yolks, in which case you just have to distribute them on the plates. The original recipe is with the yolks intact, but if they are broken, since it is the only point with some difficulty of the recipe, they know that batidas is equally tasty.
10. 
    
11. As promised, the recipe is very simple. In spite of being a difficult dish to find outside of Colombia, they have already seen that anyone can do it, and finding the ingredients does not have any difficulty, except for the calaos, which as we have already explained can be substituted for toasted bread.