Egg And Coriander Soup (changua)

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 16 ounces water
• 16 ounces milk
• 4 eggs
• 4 -6 teaspoons coriander, freshly chopped (cilantro)
• 2 green onions, chopped
• salt and pepper
• 4 slices toasted bread, cut into cubes

Recipe

• 1 place the water and milk in a saucepan, season with salt and pepper and bring to the boil.
• 2 crack the eggs individually onto a plate and carefully slide each one separately into the boiling soup without breaking the yolk.
• 3 cover and continue to boil for 1-2 minutes.
• 4 to serve:.
• 5 divide the spring onions and coriander between 4 serving bowls, then carefully place one egg from the soup into each bowl and ladle the soup into the bowls and float some cubed bread on the top.