Changua

Changua is a cherished breakfast soup originating from the central Andes region of Colombia, particularly popular in Boyacá and Cundinamarca, including the capital city, Bogotá. This comforting dish begins with a simple base of water and milk, gently heated with a pinch of salt. The magic occurs when an egg is carefully cracked into the mixture, ensuring the yolk remains intact, and cooked for about a minute.

Once prepared, the soup is ladled into a bowl and garnished with fresh scallions, cilantro, and a piece of stale bread known as "calado." For an extra touch of richness, some like to add cheese, which melts deliciously into the hot broth.

In recent times, creative variations of Changua have emerged, incorporating ingredients like chicken stock, tomato concassé, extra chopped cilantro, almojábana (a type of cheese bread), and "Choclo" Arepas, adding new layers of flavor to this traditional favorite.