Changua (Colombian Milk and Egg Soup) Recipe

Place the milk and water in a medium pot and bring to a boil. Add the scallions, salt, and pepper then cook for about 3 minutes.

Reduce the heat to medium and carefully add the eggs without breaking the yolks.

Poach the eggs for 3 minutes or longer if you like it cooked well in the center; add the cilantro.

To serve, gently place an egg in four shallow bowls, then ladle in the soup, about 1½ cups each. Serve warm with toasted bread on the side. Garnish with more fresh cilantro.