Casssava Flat Bread Breakfast Recipe: made with cassava bread and topped with scrambled eggs and sautéed tomatoes and onion. Simple and filling.
Course Breakfast, Dinner
Cuisine Caribbean, Dominican
Keyword casabe, gluten-free, tortilla, yuca
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Clara Gonzalez
6tablespoonsof olive oil, divided
1small purple onion, sliced
3large tomatoes, cubed
1bell pepper, cubed
6casabes(5 to 6 inches in diam [12.5 to 15 cm])
1qt[1 lt] of water
3teaspoonsof salt, divided
1/4teaspoonsof pepper(or more, to taste)
2tablespoonsof chopped fresh parsley
1tablespoonof 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.
Want to make this even better? Top with some shredded cheese!Here's the thing, cativías are fried, this is not. Drizzling each "tortilla" with a teaspoon of oil when you're cooking them makes them a lot tastier, but this recipe calls for the minimum oil necessary, in case you're watching your waist. Keep that in mind.