Ingredients
Equipment
Method
Instructions:
- Step 1: Prepare the Cassava - Place the cassabes in a large pot and cover them with water. Add 1 teaspoon of salt to the water. Bring to a boil and cook until the cassava is tender, about 20-30 minutes. Once cooked, drain the cassava and let it cool slightly.
- Step 2: Make the Flatbread - Once the cassava is cool enough to handle, peel off the skin and place the flesh in a mixing bowl. Use a fork or potato masher to mash the cassava until smooth. Gradually add 2 tablespoons of olive oil and 2 teaspoons of salt, mixing until well combined. Form the mixture into flat rounds, about ½-inch thick.
- Step 3: Cook the Flatbread - In a frying pan, heat 2 tablespoons of olive oil over medium heat. Add the flatbreads and cook for about 4-5 minutes on each side, or until they are golden brown and crispy. Remove from the pan and set aside.
- Step 4: Sauté the Vegetables - In the same pan, add the remaining 2 tablespoons of olive oil and sauté the sliced red onion and cubed bell pepper until they are soft, about 5 minutes. Add the cubed tomatoes and cook for another 2-3 minutes. Season with salt, pepper, and chili flakes if using.
- Step 5: Scramble the Eggs - In a mixing bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the pan with the sautéed vegetables. Stir gently until the eggs are fully cooked and fluffy, about 3-4 minutes.
- Step 6: Assemble Your Breakfast - To serve, place a flatbread on a plate and top it generously with the scrambled egg and vegetable mixture. Sprinkle with minced parsley for a fresh finish.
Notes
- Feel free to customize the vegetables based on your preference.
- Leftovers can be stored in an airtight container for up to 3 days.
- Reheat flatbreads in a frying pan over low heat for best results.