Brazilian Breakfast Tapioca with Eggs

A delicious Brazilian twist on a classic breakfast dish, featuring a tapioca base topped with cheesy scrambled eggs and a tangy tomato-ketchup salsa.

Steps

1. In a bowl, mix tapioca flour and cheese. Heat a non-stick pan over medium heat. 2. Spread the tapioca mixture evenly on the pan to form a thin layer like a crepe. Cook for 2-3 minutes until edges start to lift. 3. In a separate pan, cook diced potatoes until golden brown. Add diced tomatoes and ketchup, cook for another minute. 4. In a bowl, beat eggs with salt and pepper. Pour over the tapioca and cook until eggs are set. 5. Serve the tapioca topped with the cheesy scrambled eggs and tomato-ketchup salsa.

1/4 cup tapioca flour 1/2 cup shredded cheese 2 eggs 1 small potato, diced 1 tomato, diced 2 tbsp ketchup Salt and pepper to taste