Changua is a traditional Colombian breakfast soup made with milk, scallions, and eggs, making it a warm and hearty start to your day. The dish is flavored with herbs and can be served with stale bread or arepas for a satisfying meal.
In a large pot, combine the milk and water, and bring to a gentle simmer over medium heat.
Add the butter to the pot, letting it melt into the milk mixture.
Introduce the chopped scallions and let them cook until soft, about 5 minutes.
Season the mixture with salt and pepper to taste.
Crack the eggs into the simmering soup, letting them poach in the liquid for about 3-4 minutes, or until the whites are set but the yolks are still runny.
Remove the pot from heat and stir in the fresh cilantro, mixing gently to combine.
Serve the changua hot, accompanied by stale bread or warm arepas for dipping.
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