Farofa de Ovo (Egg farofa) is a traditional Brazilian side dish made with cassava flour, eggs, and simple seasonings.
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It's lightly toasted, fragrant, and commonly served with roasted meats, beans, or classic dishes like feijoada.
This Farofa de Ovo recipe is a simple, home-style version made with lightly toasted cassava flour, gently cooked eggs, and basic aromatics for balanced flavor and texture.
It's quick to make, uses everyday ingredients, and works as a versatile side dish for family meals or special occasions.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Farinha de mandioca Torrada (Toasted Cassava flour): Used as the base of the farofa.
- Butter: Adds richness and helps the cassava flour toast evenly without drying out.
- Olive oil: Used to sauté the aromatics and prevent sticking while adding mild flavor.
- Onion: Adds natural sweetness and builds the flavor base.
- Garlic: Enhances the savory flavor of the farofa.
- Eggs: Add protein, richness, and soft texture to balance the toasted flour.
- Goya All-Purpose Seasoning with pepper or Salt: Brings all the flavors together.
- Black pepper: Adds mild warmth without overpowering the dish.
- Parsley: Finished at the end for freshness and color.
How to Make Farofa de Ovo
Note: Full instructions are provided in the recipe card below.
- Heat a large heavy-bottomed skillet with high sides over medium to medium-low heat. Add the butter and the lightly toasted cassava flour. Stir constantly so the flour toasts a little more without burning.
- Continue stirring for about 6 minutes, until the farofa is loose, lightly toasted, and fragrant. Transfer the toasted flour to a bowl and set aside. Do not wash the skillet.
- In the same skillet, add the olive oil and the grated onion. Cook for about 2 minutes, until the onion softens. Add 1 teaspoon of water, then add the grated garlic and stir briefly until fragrant.
- Add the eggs to the skillet and stir gently. Give one stir, pause briefly, then stir again so the eggs form soft pieces and don't break up too much.
- Season with Goya All-Purpose Seasoning with pepper or salt and black pepper to taste. Keep the heat high at first, then lower the heat once the eggs are cooked.
- Reduce the heat to low and add the reserved toasted cassava flour back to the skillet. Stir gently until the eggs and flour are evenly combined. Remove from heat and finish with chopped parsley. Serve immediately.
Hint: Stir the eggs gently and in short intervals so they form soft pieces instead of breaking up too much.
Storage, Make Ahead, & Freezing
Storage: Let the farofa cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Make Ahead: The farofa can be made 1 day in advance. Reheat gently in a skillet over low heat, stirring to loosen.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Use toasted cassava flour: It gives better flavor and texture and prevents a raw taste.
- Control the heat: Cook over medium to medium-low heat so the flour toasts without burning.
- Stir eggs gently: Stir in short intervals so the eggs form soft pieces instead of breaking down too much.
- Herb options: Finish with parsley, green onion, or cilantro, depending on preference.
- Add-ins: For variation, add bacon or sausage after sautéing the onion and garlic.
Frequently Asked Questions
Can I use regular cassava flour instead of toasted?
Yes, but lightly toasted cassava flour gives better flavor and texture. Regular cassava flour can taste raw.
Why do the eggs need to be stirred gently?
Gentle stirring helps the eggs form soft pieces instead of breaking into very small bits.
Can I make this farofa without eggs?
Yes. Simply skip the eggs and continue with the toasted flour and seasonings.
Can I add meat to this farofa?
Yes. Bacon or sausage can be added after sautéing the onion and garlic for extra flavor.
❤️ Love this Farofa de ovo recipe?
Make sure to check out our classic farofa recipe- a traditional version that's just as easy and delicious.
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Recipe
Farofa de Ovo
Equipment
- Large skillet or frying pan
- Wooden spoon or spatula
Ingredients
- 2 tablespoons butter
- 1 cup toasted cassava flour
- 2 tablespoons olive oil
- 1 small yellow onion , grated
- 2 medium garlic , grated
- 3 large eggs
- Goya All-Purpose Seasoning or kohser salt , to taste
- Black pepper , to taste
- Parsley , to taste
Instructions
- Heat a large heavy-bottomed skillet with high sides over medium to medium-low heat. Add the butter and the lightly toasted cassava flour. Stir constantly so the flour toasts a little more without burning.
- Continue stirring for about 6 minutes, until the farofa is loose, lightly toasted, and fragrant. Transfer the toasted flour to a bowl and set aside. Do not wash the skillet.
- In the same skillet, add the olive oil and the grated onion. Cook for about 2 minutes, until the onion softens. Add 1 teaspoon of water, then add the grated garlic and stir briefly until fragrant.
- Add the eggs to the skillet and stir gently. Give one stir, pause briefly, then stir again so the eggs form soft pieces and don't break up too much.
- Season with Goya All-Purpose Seasoning with pepper or salt and black pepper to taste. Keep the heat high at first, then lower the heat once the eggs are cooked.
- Reduce the heat to low and add the reserved toasted cassava flour back to the skillet. Stir gently until the eggs and flour are evenly combined. Remove from heat and finish with chopped parsley. Serve immediately.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
