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)
• 1/4 teaspoons pepper ((freshly-cracked, or ground) (or more, to taste))
• 2 tablespoons minced parsley
• 1 tablespoon chili flakes ((opcional))

Instructions

1. 1

   --- 1. Cooking the vegetables ---

2. 2

   Cooking the vegetables: Heat 1 1/2 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.

3. 3

   --- 2. Cooking the egss ---

4. 4

   Cooking the egg: 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.

5. 5

   --- 3. Making tortillas ---

6. 6

   Making tortillas: 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 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.

7. 7

   --- 4. Serving ---

8. 8

   Serving: Serve eggs on tortillas, top with tomatoes, and sprinkle with parsley and chili pepper flakes.