Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianBreakfast
Recipe Story
origins & traditionsFarofa de Ovos is a beloved traditional Brazilian breakfast that showcases the versatility of cassava flour, a staple ingredient throughout Brazil. This comforting one-pot dish features manioc flour toasted to golden perfection and mixed with savory scrambled eggs, aromatic onions, and fresh parsley. The result is a uniquely textured meal with a wonderful combination of crispy, fluffy, and creamy elements. Farofa has roots in indigenous Brazilian cuisine and has been adapted over centuries, becoming a breakfast favorite in homes across the country. The toasted flour provides a nutty flavor while the eggs add richness and protein. Often served alongside fresh fruit or coffee, this dish represents the heart of Brazilian home cooking - simple ingredients transformed into something extraordinary through proper technique and love.
Instructions
step by step0/12 done
Finely dice the onion and mince the garlic cloves. Chop the fresh parsley and set aside.
Heat the butter in a large skillet over medium heat until melted and foaming.
Add the diced onions to the skillet and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
In a bowl, crack the eggs and beat them lightly with a fork. Season with salt and black pepper.
Pour the beaten eggs into the skillet with the onions and garlic. Stir gently to create soft scrambled eggs, cooking for 2-3 minutes.
Once the eggs are just set but still slightly creamy, gradually add the cassava flour (farinha de mandioca) to the pan.
Stir constantly, toasting the flour with the eggs for 5-7 minutes until everything is well combined and the flour turns golden brown.
The mixture should be crumbly but moist, not dry. If too dry, add a small pat of butter.
Remove from heat and stir in the fresh chopped parsley.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately while hot and crispy.
Farofa de Ovos - Toasted Cassava Flour with Scrambled Eggs
4.2 (23)
A classic Brazilian breakfast staple combining golden toasted cassava flour with fluffy scrambled eggs, onions, and fresh herbs. This hearty dish offers incredible texture and is deeply satisfying.
easy
25 min
4 servings
Ingredients
0 of 8 checked
Main Ingredients
- 6 pieces eggs, beaten
- 2 cups flour, cassava flour (farinha de mandioca)
Aromatics
- 1 pieces onions, finely diced
- 3 cloves garlic, minced
Fats
- 4 tablespoons butter, divided
Herbs
- 3 tablespoons parsley, freshly chopped
Seasonings
- 1 teaspoons salt, to taste
- 1/2 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•For authentic Brazilian flavor, use farinha de mandioca (cassava flour), not tapioca flour.
•The texture should be slightly coarse.
•You can add diced bacon or linguica sausage for extra richness.
•Some regions add diced tomatoes or bell peppers for color and flavor.
•The key to perfect farofa is constant stirring to prevent burning and achieve even toasting.
•If the mixture becomes too dry, add small amounts of butter or olive oil.
•For a spicier version, add a pinch of cayenne pepper or chopped fresh chili peppers.
•This dish pairs wonderfully with fresh tropical fruit, Brazilian coffee, or a glass of cold milk.
•Farofa can also be served as a side dish with lunch or dinner.
•Traditional cooks often prepare extra to use as a topping for beans or stews throughout the week.
