How to make Changua

Why cooks start here

Changua is cooked the way Bogotá breakfasts cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a colombian family cook actually puts it on the table.

Changua hails from the kitchens of Bogotá, where it graces breakfast tables with its comforting presence. Traditionally, this dish is a morning staple, perfect for those crisp Andean mornings when warmth and sustenance are most needed. Passed down through generations, the home-style preparation captures the essence of Colombian culinary tradition, offering a glimpse into the heart of Bogotá's daily life. The creamy broth, made with milk and seasoned by instinct, cradles a poached egg nestled among fresh scallions and cilantro, creating a delicate balance of flavors. The generous use of fat adds richness, while the calado bread soaks up the savory liquid, ensuring each spoonful is a comforting, hearty delight.