Pairs well with Pan Couscous
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Pan Couscous
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A quick and versatile recipe for a pan-made couscous, perfect for breakfast or an afternoon snack. This recipe can be adapted to include various toppings and can be made savory or sweet.
00:15:00 total
Serves 2
easy
Breakfast
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Ingredients
- corn flakes - 50g (for making couscous)
- salt - to taste (a good pinch)
- water - 50ml
- Minas cheese - to taste (or curd, mozzarella, cheese plate, grated coarsely)
- egg - 1
- black pepper - to taste
- kimchi - to taste (optional, for topping)
- coriander - to taste (optional, for garnish)
Instructions
- Hydrate the Couscous: In a pan, mix 50g of corn flakes with a pinch of salt and 50ml of water. Stir and let it sit for 5 minutes to absorb the water.
- Add Cheese: Grate the cheese coarsely and line the bottom of the pan with it. If using sliced cheese, tear it and distribute evenly.
- Layer the Couscous: Once the couscous has hydrated and doubled in volume, spread it over the cheese in the pan.
- Add Toppings: Add more cheese on top of the couscous, then crack an egg over it. Season with a bit more salt and black pepper.
- Cook: Turn the heat to medium-low and cook for 5 to 10 minutes, until the cheese melts, and the egg and couscous are cooked.
- Add Final Toppings and Serve: Optionally add kimchi and coriander for garnish. Fold the couscous over, serve, and enjoy!
