Quite possibly the only Colombian dish I grew up with that I have mastered as an adult, that says a lot about me. This simple breakfast soup has the comforting warmth of oatmeal but the satisfyingly savory bite of an egg sandwich. It's exactly what you need after a reckless night out and it's easy enough to put together while stumbling around the kitchen in search of aspirin. When I'm in a rush, I'll roughly slice the scallions and cilantro over the pot with kitchen shears.
In this photo, I used the tail end of a ciabatta from the local Sullivan Street Bakery. I share recipes using locally made goods over at thelocalfridge.com. —Vee Londono