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Changua (milk soup with eggs) is a typical breakfast soup of the central Andes region of Colombia, in particular in the Boyaca and Cundinamarca area, including the capital, Bogota. The dish has Chibcha origins.

A mixture of equal amounts of water and milk is heated with a dash of salt. Once it comes to a boil, one egg per serving is cracked into the pot without breaking the yolk, and allowed to cook for about a minute whilst covered. The soup is served in a bowl, garnished with scallions, which may be fried beforehand but usually are not, curly cilantro, and a piece of stale bread called "calado" which softens in the changua.

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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Changua

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