Serves 4
20 min
Matzo Brei
Recipe GLPR5dd91b58703dde
A traditional Jewish comfort dish featuring crispy matzo broken into pieces, bound together with eggs and sautéed with caramelized onions. The result is a savory, crispy-edged scramble with tender interior, finished with fresh herbs. Perfect for breakfast, lunch, or dinner during Passover or any time of year.
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Ingredients
4 tablespoons Chicken fat or vegetable oil
1 Medium onion, sliced
pinch Sugar
4 Large eggs
4 Matzo sheets
Salt
Black pepper
Fresh chives or parsley, chopped
Directions
Heat 2 tablespoons of chicken fat or oil in a large skillet over medium heat. Add the sliced onion and a pinch of sugar, stirring occasionally until the onion becomes deeply golden and caramelized, about 8–10 minutes. Season with a light pinch of salt and transfer to a plate.
Break the 4 matzo sheets into irregular bite-sized pieces and place in a shallow bowl. Pour enough warm water over the matzo to just cover it, and let soak for 30 seconds to 1 minute until softened but still holding some structure. Drain any excess water gently.
In another bowl, whisk together the 4 eggs until well combined. Add the drained matzo pieces, caramelized onions, salt, and black pepper to the eggs and gently mix until all matzo is evenly coated.
Heat the remaining 2 tablespoons of fat or oil in the same skillet over medium-high heat. Once hot, add the egg and matzo mixture, pressing gently to form an even layer.
Cook without stirring for 3–4 minutes until the bottom develops a light golden crust. Then gently scramble and fold the mixture, breaking it into smaller curds while continuing to cook until the eggs are fully cooked through and the matzo has crispy edges, about 3–4 minutes more.
Transfer to a serving plate, garnish generously with fresh chopped chives or parsley, and serve immediately while warm.
