Serves 1
45 min
Matzo Brei with Spiced Chilli Sauce
Recipe GLPRbfb60980591638
A traditional Jewish breakfast or light main dish featuring crispy-edged matzo cracker pieces bound together with scrambled eggs, served alongside a smooth, tangy chilli sauce made from fresh red chillies. Quick to prepare and deeply satisfying, this dish brings together the gentle flavor of matzo with a vibrant, aromatic heat.
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Ingredients
150g fresh red chillies, roughly chopped
100ml white wine vinegar
1 tbsp flaky sea salt
2 matzo crackers, broken into bite-sized pieces
2 large eggs
splash of light oil
salt and freshly ground black pepper to taste
finely chopped fresh parsley for garnish (optional)
Directions
Prepare the chilli sauce by combining the chopped red chillies, white wine vinegar, and flaky sea salt in a small saucepan. Bring to a boil over high heat, stirring occasionally.
Reduce the heat to low and simmer gently for 15 minutes until the chillies have completely softened and become tender.
Allow the chilli mixture to cool slightly, then use an immersion blender or transfer to a food processor and blend until completely smooth. Set aside.
Place the broken matzo pieces in a bowl and cover with cold water. Soak for exactly 1 minute, then drain thoroughly and pat lightly with paper towels.
In a separate bowl, whisk together the eggs with a generous pinch of salt and freshly ground black pepper until well combined.
Heat a splash of oil in a small non-stick frying pan over medium-high heat until it shimmers.
Gently fold the drained matzo pieces into the whisked egg mixture, being careful not to crush them further.
Pour the matzo and egg mixture into the hot pan and cook undisturbed for 30 seconds.
Using a spatula, gently turn and break the matzo pieces, folding them into the egg until they form a few larger chunks bound together with the cooked egg.
Continue cooking over medium heat, stirring occasionally, until the egg is just set but still slightly creamy, about 1-2 minutes total. The egg should reach an internal temperature of 160F.
Transfer the matzo brei to a serving plate, sprinkle with fresh parsley if desired, and serve immediately with the chilli sauce on the side or drizzled over the top.
