Dice the bacon strips (see notes for Tip!). Dice the Calabrese sausage. Mince the garlic. Slice the scallions. Finely dice the green pepper. Grate the carrot. Chop the olives. Chop the cilantro.
4 slices Bacon, sliced, 6 ounces Calabrese sausage/salami, diced, 1 Medium Carrot, grated, 3 cloves Garlic, minced, ¾ cup Scallions (green onions) sliced., 1 Green Pepper, 1 cup Olives, pitted and chopped, ¼ cup Fresh cilantro leaves
Hard boil the eggs by putting them in a pot of water and then bring the water to a boil. Once boiling, cover the pot and turn off the heat. Let the eggs sit in the hot water for 7 minutes. Once cooled enough to handle, peel the eggs and then rough chop.
4 Eggs, hard boiled
Preheat a pot on the stove. Add the diced bacon on medium-low heat. Stir so that the bacon doesn't burn. Render the fat and crip the bacon, about 10 minutes. Remove the bacon with a slotted spoon leaving the fat behind and place on a plate lined with paper towel. Set to the side or store in the fridge if doing this in advance.
4 slices Bacon, sliced
To the same pan, add the diced sausage, carrots, scallions, and garlic. Cook for about 5 minutes until the carrots start to soften. Then add the cilantro, olives, bacon, and 2 tablespoons of olive oil or butter. If butter, let it melt before moving to the next step.
2 tablespoons Butter, salted
Finally, add 1 cup of the cassava flour at a time, mixing after each cup so it is coated with fat. Drizzle in Olive oil as needed to help moisten all of the cassava flour. Season with salt and pepper as needed. Last, mix in the chopped eggs.
4 slices Bacon, sliced, ½ teaspoon Salt, ½ teaspoon Ground Black PEpper, 3 cups Cassava Flour, 4 Eggs, hard boiled, 1-3 tablespoons Extra Virgin Olive Oil