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), 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 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 scrambled 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.
About this recipe
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.
Buen provecho!
Casssava Flat Bread Breakfast Recipe
Ingredients
- 6 tablespoons of olive oil , divided
- 1 small red 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
- ¼ teaspoons of pepper (or more, to taste)
- 2 tablespoons of chopped fresh parsley
- 1 tablespoon of chili pepper flakes (opcional)
Instructions
- Cooking the vegetables: 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.
- Cooking the eggs: 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.
- Making tortillas: 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.
- Serving: Serve eggs on tortillas, top with tomatoes, and sprinkle with parsley and chili pepper flakes.
Thank you so much for sharing these recipes. I’m a Jamaican-American and I’d like my children to experience a taste of Taíno culture. I look forward to trying the Casabe.