Changua

🥘 Ingredients

• scallions 4
• cilantro ½ cup
• whole milk 1 quart
• water 1 quart
• chicken stock 1 quart
• salt 1 pinch
• stale hearty bread 3 cups
• eggs 4 units
• melting cheese 8 ounces

1. 1

   Set aside a bit of the scallions and cilantro to use as garnish. Combine the remaining scallions and cilantro in a medium saucepan .
2. 2

   Add the whole milk and water or chicken stock . Season with a big pinch of salt and bring to a simmer.
3. 3

   Add the torn chunks of stale hearty bread and return to a simmer.
4. 4

   Gently tip the eggs into the pot and let them cook in the simmering soup until as set as you’d like them, about 2 minutes for soft or 5 minutes for hard.
5. 5

   Taste the soup and season with more salt, if desired. Divide soup into 4 bowls , making sure each gets an egg.
6. 6

   Sprinkle with melting cheese , if using, and remaining scallions and cilantro.
7. 7

   Serve immediately. Stir the cheese into the soup, if using, and break into the egg as you eat so that the cheese melts and the egg yolk enriches the broth.