Changua is a hearty breakfast soup that originated in Colombia's Andean region, particularly in Bogotá and Boyacá. This unique dish combines milk, water, and poached eggs into a comforting morning meal that has been warming Colombian households for generations. While the combination might seem unusual to some, it's a beloved staple that perfectly represents the resourceful and practical nature of Andean cuisine.

The origins of changua can be traced back to indigenous Muisca traditions, later influenced by Spanish colonial ingredients like milk and bread. It became popular as a nutritious, economical breakfast option that could sustain workers through cold mountain mornings. The name "changua" itself comes from the Chibcha language, reflecting its pre-Hispanic roots.

Making changua is remarkably simple, yet achieving the perfect balance requires attention to detail. The key lies in slowly heating the milk and water mixture to prevent curdling, and carefully poaching the eggs so the yolks remain slightly runny. The addition of green onions and cilantro isn't just for garnish - these herbs infuse the broth with essential flavors that make changua distinctively Colombian.

While the basic recipe remains consistent, many families have their own variations. Some add small pieces of cheese that melt into the broth, while others prefer to drop in chunks of stale bread to soak up the liquid. Modern interpretations might include additional vegetables or even a touch of heavy cream for extra richness. The constant element is the calentao (toasted bread) served on the side or crumbled on top.

In Colombia, changua is traditionally served for breakfast, especially on cold mornings or after late nights. It's often accompanied by almojábanas (cheese bread) or arepas. Some believe it's an excellent remedy for hangovers, and many parents serve it to children before school for a nutritious start to the day.

From a nutritional perspective, changua is a relatively balanced meal. A typical serving contains around 200-250 calories and provides a good mix of proteins from the eggs, calcium from the milk, and carbohydrates from the bread. The eggs also offer essential vitamins and minerals, including vitamin D and B12. However, those who are lactose intolerant should be cautious, though lactose-free milk can be used as a substitute. The dish is naturally gluten-free if served without bread, making it adaptable for various dietary needs.