Egg And Coriander Soup (Changua) - cooking recipe

Ingredients

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

Preparation

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.