Casssava Flat Bread Breakfast Recipe

🧂 Ingredients

• 6 tablespoons olive oil

  , divided
• 1 small red onion

  , sliced
• 3 large tomato

  , cubed
• 9 egg

  (medium)
• 1 bell pepper

  , cubed
• 6 casabes

  (5 to 6 inches in diam [12.5 to 15 cm])
• 1 quart water

  [1 lt]
• 3 teaspoons salt

  , divided
• ¼ teaspoons pepper

  (freshly-cracked, or ground) (or more, to taste)
• 2 tablespoons minced parsley
• 1 tablespoon chili flakes

  (opcional)

Instructions

• 1 Heat 1 ½ tablespoons of oil in a skillet over low heat. Add onion and cook and
  stir until they are heated through. Stir in tomatoes and pepper. Cover and
  simmer until vegetables are cooked through. Remove from the heat and set aside.
• 2 Heat 2 tablespoons of oil in a skillet over medium heat. Crack eggs and pour
  into the pan, cook stirring until the eggs are almost set (they finish cooking
  with the heat from the pan). Season with salt and pepper to taste. Remove from
  the heat and set aside.
• 3 Dissolve 1 ½ teaspoon of salt in the water.
  
  Grease a non-stick pan with some oil, and heat over medium heat. Quickly dip one
  of the cassava bread in the water, drain excess water, and place it on the
  heated pan. Cook until it browns lightly on the bottom side, flip and cook on
  the other side (2 mins each side, approx.). Remove the cassava bread from the
  pan and set aside. Repeat process with the rest of the cassava bread.
• 4 Serve eggs on tortillas, top with tomatoes, and sprinkle with parsley and chili
  pepper flakes.

Nutrition Info