---
title: Changua (Milk and Egg Breakfast Soup)
servings: 2
prep time: 5 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/changua
---

Gather @egg{2}, @fresh cilantro{0.25%bunch} and @white bread{2%slice}.

Pour the @milk{500%ml} into a small pot with an equal amount of water and the sliced @spring onion{2}; season with salt.

Bring to a gentle simmer over medium heat — small bubbles only, never a rolling boil, or the milk will scorch and split.

Crack the eggs straight into the simmering milk, keeping the yolks whole. Poach 3 minutes without stirring, until the whites have set but the yolks stay soft. ~{3%minutes}

Meanwhile, put the stale bread cubes into two serving bowls.

Ladle the hot milk, eggs and broth over the bread so it soaks and softens slightly.

Shower with the chopped cilantro and serve immediately, while it's steaming hot.