Changua — Bogota-Style Milk and Egg Breakfast Soup

Thinly slice the green onions, including the white and green parts, and chop the cilantro. Break the stale bread into large pieces and divide them among four serving bowls. Crack each egg into its own small bowl; if a piece of shell falls into the pot, it will be difficult to remove.

Heat the milk and water in a wide pot over medium heat; add the salt and black pepper. When small bubbles appear around the edges and a little steam rises, lower the heat. Do not let the mixture boil. Add the white parts of the green onions and cook for 2 minutes.

Slide the eggs from their bowls into the pot one at a time, spacing them apart. Cover and cook for 3–4 minutes, until the whites are fully opaque and a thin film has formed over the yolks. Do not stir.

Use a slotted spoon to place one egg in each bowl, then ladle the hot milk over it. Sprinkle with the green parts of the green onions and the cilantro, and serve immediately; the bread will fall apart if it sits for more than 2 minutes.