This Cassava Flat Bread Breakfast is made with cassava bread and topped with scrambled eggs and sautéed tomatoes and onion. Simple and filling.
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Growing up we always had Casabe (Cassava Bread) at home. Despite the simplicity of its preparation (see recipe here), its inexpensiveness, and its very mild taste, casabe is a great snack. Versatile even.
This Casssava Flat Bread Breakfast ties in with some of my many experiments on how to make casabe appealing to the unsophisticated taste of the kid I was.
One way I loved casabe was to soak it with just enough water to make it pliable, and serve it filled with eggs, among other things. Unfortunately if casabe is a bit tasteless in its original state, soggy casabe is even more so, not to mention very fragile.
You know, I thought that this was my original creation. Sure it had never occurred to anyone. Right? Wrong, as I found out.
I got a message from a reader asking if I remembered how to make these. I guess eating soggy casabe wasn’t my very first original culinary creation.
And before you ask what’s the point of writing a recipe on how to make casabe soaked with water, this isn’t that. I found a way to improve on that original idea. What you get is a pliable casabe tortilla with taste and texture very close to cativias, only much easier to make.
A soft, chewy tortilla that you can stuff and fold, is just the kind of thing that will have you experimenting how many more things you can stuff it with.
Casssava Flat Bread Breakfast Recipe
- 6 tablespoons of olive oil , divided
- 1 small purple onion , sliced
- 3 large tomatoes , cubed
- 9 eggs
- 1 bell pepper , cubed
- 6 casabes (5 to 6 inches in diam [12.5 to 15 cm])
- 1 qt [1 lt] of water
- 3 teaspoons of salt , divided
- 1/4 teaspoons of pepper (or more, to taste)
- 2 tablespoons of chopped fresh parsley
- 1 tablespoon of chili flakes (opcional)
- Heat 1 1/2 tablespoons of oil in 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.
- Heat 2 tablespoons of oil in a skillet over medium heat. Crack eggs and pour into the pan, cook stirring until are 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.
- Dissolve 1 1/2 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 breads in the water, drain excess water and place 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 breads.
- Serve eggs on tortillas, top with tomatoes and sprinkle with parsley and chili.