📝 About This Recipe
Farofa is the soul of the Brazilian table, and this egg-enriched version is perhaps the most beloved comfort food variation. Toasted manioc (cassava) flour creates a delightful crunch that contrasts beautifully with soft, buttery scrambled eggs and aromatic herbs. It is a versatile, nutty, and savory accompaniment that transforms any meal into an authentic South American feast.
🥗 Ingredients
The Base
- 2 cups Manioc flour (Farinha de Mandioca) (preferably 'crua' or 'torrada' for best texture)
- 4 tablespoons Unsalted butter (high quality, at room temperature)
- 1 tablespoon Extra virgin olive oil (to prevent butter from burning)
The Protein & Aromatics
- 4 pieces Large eggs (lightly whisked)
- 1 small Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 1/2 teaspoon Smoked paprika (for a subtle smoky depth)
Seasoning & Finish
- 1 teaspoon Kosher salt (or to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 cup Fresh scallions (thinly sliced)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 pinch Red pepper flakes (optional for heat)
👨🍳 Instructions
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1
Place a large, heavy-bottomed skillet or wok over medium heat. Add the olive oil and 3 tablespoons of the butter, allowing them to melt together until the butter begins to foam.
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2
Add the finely diced onion to the skillet. Sauté for 4-5 minutes until translucent and just beginning to turn golden at the edges.
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3
Stir in the minced garlic and sauté for another 60 seconds until fragrant, being careful not to let the garlic burn.
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4
Push the onion and garlic mixture to the edges of the pan, creating a well in the center. Add the remaining 1 tablespoon of butter to the empty space.
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5
Pour the lightly whisked eggs into the center. Season the eggs directly with a pinch of salt and pepper.
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6
Let the eggs sit for 30 seconds to set slightly, then gently scramble them into large, soft curds. Do not overcook; they should remain moist.
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7
Incorporate the onions and garlic back into the eggs, stirring gently to combine the flavors.
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8
Slowly pour the manioc flour into the skillet while stirring constantly. This ensures the flour absorbs the butter evenly.
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9
Lower the heat to medium-low. Continue to cook, stirring frequently, for 5-8 minutes. The goal is to 'toast' the flour until it turns a beautiful pale golden brown.
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10
Stir in the smoked paprika and red pepper flakes (if using) halfway through the toasting process.
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11
Taste the farofa. Add the remaining salt and pepper as needed. The flour should feel dry and crunchy, not oily.
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12
Remove the pan from the heat immediately to prevent the residual heat from burning the flour.
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13
Fold in the fresh scallions and parsley, allowing the residual heat to wilt them slightly while keeping their vibrant green color.
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14
Transfer to a serving bowl and serve warm as the perfect side dish.
💡 Chef's Tips
Always use a low to medium heat when toasting the manioc flour; it can burn very quickly if left unattended. If you can't find manioc flour, coarse breadcrumbs (Panko) can work in a pinch, though the texture will be different. For an extra savory kick, add 1/4 cup of crispy bacon bits or chopped olives along with the eggs. If the farofa feels too dry, stir in an extra teaspoon of butter at the very end to moisten the grains. Store leftovers in an airtight container in the fridge for up to 2 days, though it is best served fresh for maximum crunch.
🍽️ Serving Suggestions
Serve alongside a traditional Brazilian Feijoada (black bean stew) to soak up the rich juices. Pair it with grilled Picanha or flank steak for a classic Churrasco-style experience. It makes a fantastic topping for simple white rice and beans. Enjoy it with a cold Brazilian Caipirinha to balance the salty, buttery flavors. Serve with a side of vinaigrette (Brazilian tomato and onion salsa) for a refreshing acidic contrast.