Best Brazilian Farofa with Eggs - Tasty Recollections

Equipment

1 nonstick skillet
1 wooden spoon or silicone spatula

Ingredients

3/4 cup cassava flour raw or toasted
3 eggs
1 small onion or half a medium-sized onion finely chopped.
5 tablespoons of butter (2 tbsp for the eggs, 3 tbsp for the farofa)
salt to taste
2 tablespoons fresh parsley, finely chopped optional
drizzle of olive oil

Instructions

Heat a nonstick skillet over medium heat and add 2 tablespoons of butter, letting it melt. Scramble the eggs in the pan, stirring constantly for soft, fluffy results—just be careful not to overcook them, or they’ll turn dry and rubbery.
5 tablespoons of butter, 3 eggs
When the eggs are done, transfer them to a plate and set 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.
drizzle of olive oil, 1 small onion or half a medium-sized onion
Now add the remaining butter and let it melt over low heat. Once melted, add the cassava flour, making sure most of it gets coated in the butter. Stir for about a minute—it’ll get a little lumpy, and that’s exactly how it’s supposed to be.
5 tablespoons of butter, 3/4 cup cassava flour
Return the scrambled eggs to the pan and use a wooden spoon or rubber spatula to break them into small pieces, mixing them thoroughly with the cassava flour.
Turn off the heat and give your farofa a taste. Adjust the salt if needed, and sprinkle with parsley if you like. Serve and enjoy
salt to taste, 2 tablespoons fresh parsley, finely chopped

Video

Notes

Raw vs. Toasted Cassava Flour: You can use either raw (farinha de mandioca crua) or toasted (farinha de mandioca torrada) cassava flour. Raw gives a softer, slightly moister farofa, while toasted gives a drier, crunchier texture. Both are delicious, so it’s really a matter of personal preference. Personally, I like the raw kind best.
Where to Buy: If you live in Canada, cassava flour can be found at brazilianmarket.ca, Portuguese grocery stores, and occasionally on Amazon (though it might be pricier).
Pre-Seasoned Farofa: You can also find farofa pronta or temperada—this is already seasoned and ready to eat straight from the package.
Butter Tip: You can adjust the amount of butter if you want a lighter farofa, but using less will make it a bit drier and less lumpy.
Serving Suggestions: Farofa is perfect alongside steak, grilled chicken, or roasted meats, and it even works as a flavorful stuffing for holiday turkey.

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

Nutrition