Changua Cerrera (Traditional Plains Soup)
Discover the Changua Cerrera, a traditional Colombian breakfast soup from the Eastern Plains. A simple, savory broth with poached eggs and fresh herbs—no milk required.
Ingredientes
- 8 cups water
- 6 stalks Green onions / Scallions (cebolla larga), finely chopped
- 3 tbsp Fresh cilantro, chopped
- 3 Eggs
- Salt (to taste)
Preparación paso a paso
- Prep the herbs: Start by finely chopping the green onions (scallions) and the fresh cilantro. Separation is key: keep them ready to infuse the flavor.
- Make the broth: In a large pot, bring the water to a boil. Once boiling, add the chopped green onions, the cilantro, and salt to taste.
- Poach the eggs: Carefully crack the eggs directly into the bubbling broth. Do not stir immediately to allow the eggs to set.
- Simmer: Reduce the heat slightly and let it cook for about 10 minutes. The goal is for the flavors to meld and the eggs to cook through.
- Serve: Ladle the hot soup into bowls, making sure each serving gets an egg. Enjoy your authentic Changua Cerrera.
Datos Curiosos
- Just like the standard Changua, this dish is a staple breakfast in Colombian households. It is considered a "comfort food" meant to warm the body in the morning.
- For the full experience, serve this soup with "Calados" (hard toasts) or crackers to add a crunchy texture.
- Interestingly, in the neighboring country of Venezuela (which shares the Plains region), there is a very similar dish known as Pizca Andina.