Go green with a delicious, wholesome gluten free breakfast of homemade gluten free tostadas, eggs, broccolini, and a tangy dressing. You’ll be surprised at how east it is to make your own tortillas, too!
Broccolini and Fried Egg Tostadas with Caper Vinaigrette
This is a seriously simple and incredibly nutritious gluten free breakfast. If you’re not making the tortillas from scratch, prep will take you less than 10 minutes. Tortillas add another 30 minutes, nearly all of which is hands-off cooking time.
- 10 ounces broccolini washed and cut into long thin pieces
- 4 tablespoons olive oil divided
- 1 tablespoon capers
- 1 lemon juiced and zested
- 1 tablespoon finely chopped tender herbs I used dill and chives
- 1/2 teaspoon kosher salt plus more for eggs
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon chili flakes
- 4 eggs
- 4 cassava flour tortillas recipe below or any other gluten-free tortillas (optional)
Preheat a large cast-iron pan over medium-high heat for 5 minutes.
In a small bowl, whisk together 2 tablespoons of the olive oil and the capers, lemon juice and zest, and chopped herbs.
In a large bowl, toss the broccolini with 1 tablespoon of the remaining olive oil and the salt, cumin, and chili flakes.
Working in batches, if necessary, place the broccolini in the hot pan in one single layer. Cook for 2 minutes, untouched, until slightly charred, then, using tongs, flip broccolini over. Cook for another 2 minutes; remove onto a plate.
Add the remaining 1 tablespoon olive oil to the pan and cook the eggs until the whites are crispy and yolks runny. Season the yolks with a bit of salt.
Warm up the tortillas if needed, then place two each on four dinner plates. Top each with a fried egg, a few charred broccolini, and the caper dressing.
Gluten-Free Cassava Tortillas
- 1 1/2 cups cassava flour
- 1/2 teaspoon salt
- 3/4 cup warm water
- 1/4 cup olive oil
Stir all ingredients together in a large bowl and knead until a soft dough forms. Roll the dough into a log that is about 2 inches thick and cut into 8 equal pieces. Roll each piece into a ball and keep them all covered with plastic wrap or a clean cloth until ready to use. If the dough gets too dry and crumbly, kneed in more water and reshape.
Roll each ball between two pieces of parchment paper into 1/8-inch-thick disks (5 to 6 inches in diameter). Alternatively, you can use a tortilla press.
Heat a large cast-iron pan over medium-high heat and cook tortillas until blistered and puffed up, about 1 to 2 minutes on each side.
We recommend Aran Goyoaga’s cookbook. Find it here.
Photography Aran Goyoaga
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