Latin American & Caribbean · Breakfast · Lunch · Dinner
Brazilian Northeastern Steamed Corn Couscous with Eggs and Grilled Cheese
Cuscuz nordestino
Fluffy, golden flaked corn steamed until tender, served with soft-cooked eggs, seared coalho cheese and a fresh tomato and scallion topping. A filling Northeastern Brazilian breakfast made lighter with only a little oil.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Calories come from: Carbs 52% · Fat 32% · Protein 16%
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Ingredients
For 4 servings- 2 1/2 cups250 gflaked corn flour (flocão de milho)
- 3/4 cup + 1 tbsp200 gwater, for moistening the corn
- 2 cups500 gwater, for the steamer base
- 3/4 tspsalt
- 4 large200 geggs
- 1 tsp5 golive oil
- 4 slices (about 1 cm thick)120 gcoalho cheese, sliced
- 1 medium150 gtomato, diced
- 2 stalks20 gscallions, sliced
- 1 pinchblack pepper, ground
- 2 tsp10 gbutter (optional)
Steps
- 1
Put the flaked corn flour and salt in a large bowl.
- 2
Sprinkle in the 200 g of water a little at a time, mixing with your fingers until the flakes are evenly damp and clump lightly when squeezed.
- 3
Leave the corn to hydrate for 10 minutes.
- 4
Pour the 500 g of water into the base of a cuscuzeira (couscous steamer) or a pot fitted with a steamer basket and bring it to a boil.
- 5
Loosely spoon the moistened corn into the steamer section without pressing it down.
- 6
Cover and steam over medium heat for 10–12 minutes, until the cuscuz is fragrant, tender and holds together.
- 7
While it steams, mix the diced tomato and scallions with the black pepper.
- 8
Brush a nonstick pan with the olive oil and set it over medium heat.
- 9
Cook the eggs in the pan until the whites are fully set and the yolks are cooked to your liking (firm yolks for anyone vulnerable), about 4 minutes; remove to a plate.
- 10
Sear the coalho cheese slices in the same pan for 1–2 minutes per side until golden.
- 11
Turn the cuscuz out onto a plate and, if using, spread the butter over the hot surface.
- 12
Cut the cuscuz into 4 portions and serve each with an egg, a slice of seared cheese and the tomato topping.
Swaps, storage and make-ahead
Swaps
- For a dairy-free version, skip the coalho cheese and butter and serve the cuscuz with the eggs, tomato topping and a drizzle of olive oil.
- If you cannot find coalho cheese, use halloumi or a firm grilling cheese such as queso para freír, which sear without melting.
- To make it vegan, leave out the eggs, cheese and butter and top the cuscuz with sautéed seasoned tofu or black beans and the tomato and scallion mix.
- If flocão de milho is hard to find, look for flaked corn flour sold for cuscuz (such as flocão or milharina) in Brazilian or Latin grocers, and choose one labelled gluten-free if that matters to you.
Storage
Refrigerate leftover cuscuz in an airtight container within 2 hours and use within 3 to 4 days, reheating it in a steamer, microwave with a splash of water, or pan until steaming hot. The eggs, seared cheese and tomato topping are best made fresh, so store any leftovers separately and do not freeze the eggs or tomato topping.
Make ahead
You can moisten the corn flour with the salt and water up to a few hours ahead and keep it covered in the fridge, then steam it just before serving. The tomato and scallion topping can be chopped and refrigerated a few hours in advance, with the eggs and cheese cooked at the last minute.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: EggsMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (362 g) | Per 100 g | |
|---|---|---|
| Calories | 412 kcal | 114 kcal |
| Protein | 16.6 g | 4.6 g |
| Carbohydrates | 52.8 g | 14.6 g |
| of which sugars | 3 g | 0.8 g |
| Fiber | 3 g | 0.8 g |
| Fat | 14.3 g | 4 g |
| of which saturated | 5.8 g | 1.6 g |
| Sodium | 698 mg | 193 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
