Best Brazilian Farofa with Eggs

This delicious side dish holds a special place in my heart. I’m particularly excited to share it, especially considering it may not be a common find in North America. For those unfamiliar, farofa is a Brazilian side dish crafted from cassava flour. Farofa isn’t just any dish; it’s a tradition that graced our Christmas spread year after year, making the festivities even more special. While it may be an everyday companion to our meals, there’s an undeniable magic in savoring it during the holiday season. As Christmas approaches, you can be sure that Farofa with Eggs will have a place at our table, adding a touch of Brazilian warmth to the festivities.

There are countless variations of farofa, with endless possibilities for customization, but today I’ll be sharing my absolute favorite way to make farofa. This recipe passed down from my grandmother’s kitchen, is a testament to the rich culinary traditions of Brazil. I vividly remember the skilled hands of a kind lady who used to assist my grandmother in preparing this dish just the way I’ll be sharing with you today. It’s, without a doubt, the best farofa I’ve ever had, and I’m thrilled to pass on this authentic taste of Brazil to you. Because this isn’t just a good farofa recipe. This is the BEST Brazilian farofa you will ever have. So, let’s dive into my cherished family recipe for Egg Farofa!

Equipment:

All you will need is a nonstick skillet, and a wooden spoon or silicone spatula. 

Ingredients:

• 3/4 cup of cassava flour. You can use either raw or toasted.  This is the main ingredient of this dish. Cassava flour is made from the cassava root.  (If you live in Canada you can buy it from brazilianmarket.ca, Portuguese stores, and occasionally on Amazon, though it may be more expensive)
• 3 eggs
• 1 small onion or half a medium-sized onion finely chopped. 
• 60g of butter
• Salt to taste
• Fresh parsley (optional)

Directions:

1. In a nonstick skillet over medium heat. Add 3 tablespoons of butter to the pan and let it melt. Once the butter is sizzling,  scramble the eggs in the pan. It’s essential to keep stirring the eggs continuously to achieve soft and fluffy texture. Be cautious not to overcook them and dry them out. If you’re using fresh parsley, you can add it alongside the eggs.

2. Once the eggs are cooked to perfection, transfer them to a plate and set them aside.

3. In the same skillet, add a drizzle of olive oil, followed by the diced onions. Sauté the onions until they become soft and translucent.

4. Now, add the remaining butter and allow it to melt in the pan, over low heat. Once the butter is fully melted, introduce the cassava flour. Make sure that most of the flour is coated in the butter, and stir it around for approximately a minute. It will turn a little lumpy that’s how it’s supposed to be. 

5. Bring back the scrambled eggs to the pan. Use a wooden spoon or a rubber spatula to break the eggs into small pieces and mix them thoroughly with the cassava flour.

6. Turn off the heat and give your farofa a final taste. Adjust the salt to your preferred taste.

7. To get a visual reference for the ideal consistency and appearance, refer to the accompanying pictures.

8. Your Egg Farofa is now ready to be served, bringing the authentic flavors of Brazilian cuisine to your table. Bom Apetite and enjoy!

How to serve farofa:

Farofa, a quintessential side dish in Brazilian cuisine, is meant to complement and enhance the flavors of a meal rather than take center stage. Here’s a guide on how to serve your farofa:

1. Perfect Pairing: A classic way to serve farofa is alongside a trio of Brazilian culinary staples—Brazilian rice, black beans, and a protein of your choice, be it succulent chicken or a perfectly grilled steak. The harmony of these components creates a well-balanced and satisfying meal.
2. Steak and Farofa: For those who appreciate a perfectly cooked steak, the marriage of steak and farofa is the perfect match! . Picture a beautifully seared steak, its juices mingling with the savory notes of farofa—this combination is my personal favorite 🙂
3. Turkey Stuffing: During Christmas, farofa takes on yet another role in the form of turkey stuffing. Embracing tradition and creativity, many people opt to use farofa as a flavorful stuffing for their holiday roast turkey. It’s a unique and delicious way to infuse the festive season with the warm, authentic essence of Brazil. 

By understanding farofa’s role as a companion on the plate, you can skillfully incorporate it into your meals, adding a touch of Brazil to your dining experience. Whether you’re enjoying a casual family dinner or entertaining guests.

Storage Instructions:

1. Airtight Container: Once your farofa has cooled to room temperature, transfer any leftovers into an airtight container and store it inside your fridge for up to two days. .
2. Reheating: When you’re ready gently reheat it on the stovetop or in the microwave. 

Common Substitutions:

You’ll often encounter cassava flour labeled as “farinha de mandioca crua” (raw cassava flour) or “farinha de mandioca torrada” (toasted cassava flour). Both bring distinct nuances to the table. Here’s a guide to these common substitutions:

1. What is the difference between Raw and Toasted cassava flour? : Both have a crunchy texture and are made from casava flour. Raw cassava flour (farinha de mandioca crua) will give you a lighter and softer farofa, ideal for those who prefer a more moist version of the dish. On the other hand, toasted cassava flour (farinha de mandioca torrada) will yield a drier, crunchier, and golden brown farofa. The choice between them is a matter of personal preference. So, if you’re not a fan of dry farofa (like me!), the first one is the best type for you. 
2. No Extended Cooking Required: Despite it being called “raw” (“crua”),  there’s no need for extended cooking times. Regardless of the type you choose follow along the recipe in the same way. Some people don’t even bother making farofa and enjoy eating just cassava flour with their meal, even the raw one. It is perfectly safe, so do not worry about it. 
3. Seasoned Farofa ( “Farofa pronta or Temperada”): you can also find farofa pronta or temperada. This means it’s already ready, so you can just open the package and eat it as is. 

Variations:

While I’ve shared my beloved farofa recipe featuring eggs, the culinary landscape of farofa is vast and brimming with delightful variations. Here are just some of the options you can add to your farofa in addition to the eggs, or in place of the eggs: Bacon, Sausage, Olives, Raisins, Carrots, bell peppers, hard boiled eggs,  and Bananas. Embrace the freedom to experiment with these diverse variations, and let your taste buds guide you through the rich tapestry of farofa possibilities. While I will happily eat any of the mentioned varieties, at home I will continue to always make the same one. Egg farofa is my favorite!

If you prefer you can also add less butter, but it will result in a less lumpy farofa that also tastes drier. It is a matter of personal preference. 

Best Brazilian Farofa with Eggs

5 from 1 vote

The Best Brazilian Farofa with eggs! A cherished family dish, perfect for holidays or everyday meals.

Print Recipe Pin Recipe

Prep Time:2 minutes mins

Cook Time:10 minutes mins

Total Time:11 minutes mins

Course: Side Dish

Cuisine: Brazilian

Keyword: Brazilian, egg, farofa

Servings: 3 people

Calories: 246kcal

Author: Claudia

Equipment

• 1 nonstick skillet
• 1 wooden spoon or silicone spatula

Ingredients

• 3/4 cup of cassava flour. You can use either raw or toasted. This is the main ingredient of this dish. Cassava flour is made from the cassava root. If you live in Canada you can buy it from brazilianmarket.ca, Portuguese stores, and occasionally on Amazon, though it may be more expensive
• 3 eggs
• 1 small onion or half a medium-sized onion finely chopped.
• 60 g of butter
• Salt to taste
• 1/4 cup fresh parsley, roughly chopped optional

Instructions

• Heat a nonstick skillet over medium heat. Add 3 tablespoons of butter to the pan and let it melt. Once the butter is sizzling,  scramble the eggs in the pan. It’s essential to keep stirring the eggs continuously to achieve soft and fluffy texture. Be cautious not to overcook them and dry them out. If you’re using fresh parsley, you can add it alongside the eggs.
• Once the eggs are cooked to perfection, transfer them to a plate and set them aside.
• In the same skillet, add a drizzle of olive oil, followed by the diced onions. Sauté the onions until they become soft and translucent.
• Now, add the remaining butter and allow it to melt in the pan, over low heat. Once the butter is fully melted, introduce the cassava flour. Make sure that most of the flour is coated in the butter, and stir it around for approximately a minute. It will turn a little lumpy that’s how it’s supposed to be.
• Bring back the scrambled eggs to the pan. Use a wooden spoon or a rubber spatula to break the eggs into small pieces and mix them thoroughly with the cassava flour.
• Turn off the heat and give your farofa a final taste. Adjust the salt to your preferred taste.
• To get a visual reference for the ideal consistency and appearance, refer to the accompanying pictures.
• Your Egg Farofa is now ready to be served, bringing the authentic flavors of Brazilian cuisine to your table. Bom apetite and enjoy!

Video

Notes

Please Note :The displayed calories are an estimated value. Actual calorie content may vary based on specific ingredients and portion sizes. Always consult with a nutritionist for precise dietary information

FAQs:

Is this your first time making farofa? Let me know how it turns out. Also what other Brazilian recipes/ traditional recipes would you like to see?