Egg And Coriander Soup Changua Recipes

Steps:

• Finely chop the cilantro. Slice the green onions. Chop the cherry tomatoes.
• Add the water and milk to a medium pot and bring to a boil over medium heat.
• Once boiling, crack the eggs into the pot. Without stirring, add the green onions and tomatoes. Let eggs cook for about 5 minutes, or until the egg yolks are just barely firm.
• Scoop an egg into each bowl and ladle in more broth. Garnish with cilantro and serve with bread for dipping.
• Enjoy!

Steps:

• Place the water and milk in a saucepan, season with salt and pepper and bring to the boil.
• Crack the eggs individually onto a plate and carefully slide each one separately into the boiling soup without breaking the yolk.
• Cover and continue to boil for 1-2 minutes.
• To serve:.
• 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.

Steps:

• Chop the scallions and cilantro into small pieces.
• In a stockpot add the water, milk and salt.
• When the soup boils, crack the eggs and add them carefully to the soup without breaking the yolk.
• Cover the pot and let it boil for one minute.
• Place at the bottom of each soup dish one teaspoon of scallions and coriander and, from the pot, carefully place one cooked egg.
• Then add the boiling broth.
• Serve the soup with bread.