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Vegetarian, Americas

Nordestino cheese and egg couscous

Nordestino cheese and egg couscous is a Brazilian dish made from steamed cornmeal, serving 4 people, ready in 30 minutes, very easy to make, for €1.80 per serving. The key to success is hydrating the cornmeal evenly and letting the cheese melt right into it.

A quick weeknight dinner from Brazil's Nordeste region, buttery corn couscous with melted cheese, fried eggs, and tomatoes.

Nordestino cheese and egg couscous
Total time
30 min
Difficulty
Very easy
Cost per person
€1.80
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This dish comes from Brazil's Nordeste region, where cornmeal often stands in for rice or wheat. Steaming the cornmeal makes it soft and light, and it soaks up the butter and melted cheese for an almost creamy texture. Fried eggs on top add a runny yolk that works as a sauce, while raw tomatoes bring freshness to every bite.

This is the kind of dinner Mon Chou suggests for a busy weeknight, since everything comes together in 30 minutes with simple ingredients. Kids usually love the combination of melted cheese and egg, and adults appreciate the touch of red onion and fresh cilantro. You can also serve it on a lighter Sunday evening, meat free, as a change from your usual routine.

The ingredients

4 people

Pantry

  • Precooked corn flakes or fine cornmeal 300 g
  • Warm salted water 35 cl
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 40 g
  • Mozzarella or raclette cheese 200 g
  • Eggs 4

Fruits and vegetables

  • Tomatoes 3
  • Red onion 0.5
  • Cilantro 0.5 bunch

Allergens Eggs, Lactose

The step by step recipe

  1. Moisten the cornmeal with the warm salted water, stir, and let it swell. 10 min

    Mix with a fork, no lumps.

  2. Steam the cornmeal in a steamer basket or a colander set over a pot of simmering water. 10 min

    Cover with a kitchen towel so the steam isn't lost.

  3. Transfer the couscous to a dish, stir in the butter and diced cheese, and let it melt.

    Mix gently, it should stay light and airy.

  4. Fry the eggs in the oil. 5 min

    Keep the yolk runny, it works as a sauce.

  5. Dice the tomatoes and red onion, season, and serve with the couscous and eggs.

    Add the chopped cilantro at the very last moment.

Our tips to get it right

  • Pick fine cornmeal rather than thick flakes, it steams more evenly.
  • Cut the cheese into small cubes before adding it, it melts faster and more evenly into the warm couscous.
  • Fry the eggs right before serving, the runny yolk should still be warm when it hits the couscous.

The variations

  • Swap the mozzarella for Gruyere or cheddar if you don't have raclette cheese on hand.
  • For a richer version, add sauteed red bell pepper pieces to the couscous along with the cheese.
  • For picky kids, serve the couscous plain with just the melted cheese, skipping the tomato and cilantro.

What to serve it with

  • A green salad with lemon dressing
  • Fresh fruit juice
  • Lime wedges on the side

Storage

The couscous keeps for 2 days in the fridge in a sealed container, but the eggs are best eaten fresh. Reheat the cornmeal in a pan with a splash of water so it doesn't dry out, and fry fresh eggs right before serving.

Questions about this dish

Can you use polenta instead of cornmeal couscous?

Regular polenta doesn't work here, it's too fine and cooks differently. Look for precooked corn flakes instead, usually found in the international or specialty grocery aisle.

How do you keep the couscous from turning out dry?

Stick to the right amount of warm salted water and let the cornmeal swell for 10 minutes before steaming. If it still seems dry after steaming, stir in an extra knob of butter.

Can you make the cornmeal ahead of time?

You can steam the cornmeal ahead and set it aside without the cheese. Add the butter and cheese right before serving so they melt properly.

Which cheese works best?

Raclette cheese melts beautifully and adds strong flavor, while mozzarella stays milder and stretchier. Both work well, depending on whether you want a bolder or more neutral taste.

How long does it take to make a Nordestino cheese and egg couscous?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Nordestino cheese and egg couscous?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Nordestino cheese and egg couscous cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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