Bahraini-style Changua

Ingredients

In the Bahraini-style Changua, we incorporate Middle Eastern flavors by adding spices like cumin, coriander, and cardamom. Additionally, we use fresh herbs such as mint and parsley to enhance the aroma and taste. These adaptations infuse the dish with the unique flavors of Bahraini cuisine while still maintaining the essence of the original Colombian Changua. We alse have the original recipe for Changua, so you can check it out.

• 4 cups (950ml) whole milk 4 cups (950ml) whole milk
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 4 eggs 4 eggs
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh parsley leaves

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 12g, 12g
• Protein: 16g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, heat the milk over medium heat until it starts to simmer.
2. 2.
   Add the ground cumin, ground coriander, and ground cardamom to the milk. Stir well to combine.
3. 3.
   Reduce the heat to low and let the milk simmer gently for 5 minutes to infuse the flavors.
4. 4.
   Crack the eggs into the milk, one at a time, making sure to space them out evenly.
5. 5.
   Season the eggs with salt and freshly ground black pepper.
6. 6.
   Cover the saucepan and let the eggs poach in the milk for about 5 minutes, or until the whites are set but the yolks are still runny.
7. 7.
   Using a slotted spoon, carefully transfer the poached eggs to serving bowls.
8. 8.
   Ladle the spiced milk broth over the eggs.
9. 9.
   Garnish with chopped fresh mint leaves and chopped fresh parsley leaves.
10. 10.
    Serve the Bahraini-style Changua hot.

Treat your ingredients with care...

• Eggs — Make sure to crack the eggs gently to avoid breaking the yolks when adding them to the milk.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or a dash of hot sauce to the spiced milk broth.
• Serve the Bahraini-style Changua with warm bread or flatbread for a complete meal.
• Experiment with different fresh herbs like dill or cilantro for a unique flavor profile.
• Adjust the spices according to your preference, adding more or less to suit your taste.
• To make it more filling, you can add cooked rice or quinoa to the soup.

Serving advice

Serve the Bahraini-style Changua hot in individual bowls, making sure to include a poached egg in each serving. Accompany it with warm bread or flatbread for a satisfying meal.

Presentation advice

Garnish the Bahraini-style Changua with a sprinkle of freshly chopped mint leaves and parsley leaves. The vibrant green herbs will add a pop of color to the creamy soup, making it visually appealing.