Cream Cracker Farofa with Egg and Cheese
Brazilian-style toasted breadcrumb dish made from crushed cream crackers mixed with sautéed vegetables, corn, olives, raisins, eggs, and parmesan. Seasoned with garlic, peppers, and fresh herbs, then finished with margarine and hard-boiled eggs for a savory, textured side.
Ingredients
- 1 package cream crackers, crushed
- 2 cloves garlic, crushed
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 1 can corn
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- ½ cup green olives, finely chopped
- ½ cup raisins
- 11 tbsp margarine
- 1 cup parsley and chives, finely choppedfresh cilantro1:1
different herbaceous note
- 4 eggs, hard-boiled and chopped
- 1 cup parmesan cheese, grated
Instructions
- 1
Crush the cream cracker package in a food processor or wrap in a cloth napkin and pound with a mallet until coarse breadcrumbs form. Set aside.
- 2
Heat the olive oil in a pan with crushed garlic and onion until softened.
- 3
Add the red and green peppers, corn, olives, and raisins. Sauté well, stirring constantly.
- 4
Gradually add the crushed crackers while stirring. Add the margarine, parsley, and chives.
- 5
Remove from heat. Stir in the chopped hard-boiled eggs and grated parmesan cheese.
Tips
Crush crackers to coarse breadcrumb consistency for better texture.
Stir constantly while sautéing to prevent sticking and ensure even cooking.
Add crushed crackers gradually to control moisture and prevent clumping.
Good to Know
Refrigerate in an airtight container for up to 3 days. Can be reheated gently in a pan.
Prepare crushed crackers and chop all vegetables the day before. Assemble and cook just before serving.
Serve warm as a side dish with rice, beans, and grilled meats. Traditional at Brazilian barbecues.
Common Mistakes
Do not over-crush crackers or they will become too fine and create a paste-like texture.
Do not skip constant stirring during the sauté to avoid burning the vegetables and crackers.