Dish of Farofa with Eggs
(click to enlarge)

Farofa with Eggs


Brazil   -   Farofa de Ovos
Serves:
Effort:
Sched:
DoAhead:  		 3 break
**
25 min
Most		 Farofa is wildly popular in Brazil, and often used as the base for breakfast and light lunch dishes. The Farofa itself can be made even a couple days ahead and refrigerated - see our recipe Farofa

1-1/4
-------
4
2
2
1/2
1/2
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2
2
c
---
lrg
T
T
t
t
---
oz
T
Farofa (1)  
-- Eggs
Eggs
Parsley
Parmesan
Salt
Pepper
-- Scramble  
Onion
Butter
Do-Ahead   -   (40 min)
  1. Make one recipe of Farofa for one recipe of Farofa with Eggs.
Prep   -   (9 min)
  1. Chop PARSLEY small. Grate PARMESAN.
  2. Beat EGGS moderately. Mix all Eggs items.
  3. Chop ONION small.
Run   -   (15 min)
  1. In a well seasoned iron skillet, melt Butter over moderate heat and fry Onions, stirring until translucent.
  2. Stir in Eggs mix and fry over moderate heat, scrambling the eggs with the onions until mostly set (don't over-cook).
  3. Combine Scrambled Eggs with Farofa. Fry stirring until all is warmed.
  4. Serve warm hot, with hot sauce of choice (Brazilian hot sauce tastes pretty much like Tabasco Sauce but is a little thicker and redder).
NOTES:

  1. Farofa:

      This is made from Manioc Farina. For a basic Farofa see our recipe Farofa. It can be made even a couple days ahead. For more information see our Cassava / Manioc / Yuca page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
abd_farofe1. 170923 ebc236, var   -   www.clovegarden.com
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