Changua Bogotana

Step 1

Hold a potato under cold running water and scrub the skin with your fingertips until all dirt is gone, about 30 seconds per potato. Repeat with the second potato.

Step 2

Place one potato on a cutting board. Hold it steady with one hand and slice straight down through the potato from top to bottom into 1/4-inch-thick slices, as if you were slicing bread. Repeat with the second potato.

Step 3

Stack a few potato slices on the cutting board and cut them lengthwise into 1/4-inch-thick sticks, like thin French fries. Repeat until all potato slices are cut into sticks.

Step 4

Gather the cilantro and scallions and chop them into small pieces about the size of a pencil eraser. Set on a small plate.

Step 5

Pour 1 cup of water and 2 cups of milk into a medium pot and place it on the stove over medium-high heat until you see large bubbles breaking the surface, about 5 minutes.

Step 6

Carefully add all the cut potato sticks to the hot milk and water, stirring gently with a wooden spoon to separate them.

Step 7

Reduce the heat to medium and let the potatoes cook, stirring once every minute, until a fork pierces the thickest piece easily, about 8–10 minutes.

Step 8

While the potatoes cook, add the bread cubes to a small dry skillet over medium heat and stir constantly until they turn the color of light brown wood, about 4 minutes. Transfer to a small bowl.

Step 9

Crack both eggs into a small bowl and use a fork to whisk them together with a pinch of salt until no white streaks remain, about 20 seconds.

Step 10

When the potatoes are fully tender, remove the pot from heat and let it sit for 30 seconds so the liquid stops bubbling.

Step 11

Slowly pour the whisked eggs into the warm soup in a thin stream while stirring gently in circles with a wooden spoon. The egg will cook into soft curds.

Step 12

Pour the soup evenly into two deep bowls, making sure each bowl gets potatoes and broth.

Step 13

Top each bowl with half the toasted bread cubes, half the cilantro, and half the sliced scallions.