Photo by Eric Slatkin
Matzo Brei is easily one of my favorite types of Passover food tied only with matzo pizza (because pizza anything is the best).
There are endless variations on matzo soaked in egg and cooked in fat (ideally butter). This is my favorite version: it's reminiscent of Huevos Rancheros or even a good Chilaquiles. The crispy buttery matzo combines perfectly with a little heat from the sauce, creamy avocado, and fresh cilantro.
Ranchero sauce is made of chilis, peppers, and aromatics that are cooked and blended together, but you can also find many good pre-made Ranchero salsas at the market. It can also be substitutes with almost any another kind of chili based sauce that you prefer.
Whether you make the matzo brei savory, sweet, or spicy, I've learned that one thing that is critical for good brei is a generous amount of butter or oil. Without a good amount of fat, the matzo can become dry and brittle. With fat the matzo is creamer and gets crisped and golden on its edges.
This recipe is featured in our Passover Assembly Line series! Video below.
Chag Sameach!
Mexican Matzo Brei
Serves 2-4
for the matzo brei-
4 matzos
4 large eggs
2-3 tablespoons heavy cream
1 tablespoon ranchero salsa (homemade or store bought)
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon chili powder
4 tablespoons butter
for the toppings-
1 avocado, cut into thin slices
2 scallions, sliced thin
½ cup cilantro leaves
sour cream, to taste
hot sauce, to taste
Start by breaking up your matzo into large chunks into a sieve or colander. It’s ok if the matzo pieces are uneven. Rinse the matzo under cold water until dampened and just softened, about 10-15 seconds.
In a large bowl, whisk the eggs, cream, ranchero salsa, spices, and salt together. Add the soaked matzo to the bowl, and stir until the matzo is coated in the egg mixture. Heat a large nonstick or well-seasoned cast-iron skillet over medium heat. Add the butter to the pan. Once the butter has fully melted, add the matzo mixture to the pan in an even layer. Allow the matzo to cook and brown on one side for 2-3 minutes. Flip the matzo pieces over and cook them on the other side until they are nicely browned as well, another 2-3 minutes.
There are endless variations on matzo soaked in egg and cooked in fat (ideally butter). This is my favorite version: it's reminiscent of Huevos Rancheros or even a good Chilaquiles. The crispy buttery matzo combines perfectly with a little heat from the sauce, creamy avocado, and fresh cilantro.
Ranchero sauce is made of chilis, peppers, and aromatics that are cooked and blended together, but you can also find many good pre-made Ranchero salsas at the market. It can also be substitutes with almost any another kind of chili based sauce that you prefer.
Whether you make the matzo brei savory, sweet, or spicy, I've learned that one thing that is critical for good brei is a generous amount of butter or oil. Without a good amount of fat, the matzo can become dry and brittle. With fat the matzo is creamer and gets crisped and golden on its edges.
This recipe is featured in our Passover Assembly Line series! Video below.
Chag Sameach!
Mexican Matzo Brei
Serves 2-4
for the matzo brei-
4 matzos
4 large eggs
2-3 tablespoons heavy cream
1 tablespoon ranchero salsa (homemade or store bought)
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon chili powder
4 tablespoons butter
for the toppings-
1 avocado, cut into thin slices
2 scallions, sliced thin
½ cup cilantro leaves
sour cream, to taste
hot sauce, to taste
Start by breaking up your matzo into large chunks into a sieve or colander. It’s ok if the matzo pieces are uneven. Rinse the matzo under cold water until dampened and just softened, about 10-15 seconds.
In a large bowl, whisk the eggs, cream, ranchero salsa, spices, and salt together. Add the soaked matzo to the bowl, and stir until the matzo is coated in the egg mixture. Heat a large nonstick or well-seasoned cast-iron skillet over medium heat. Add the butter to the pan. Once the butter has fully melted, add the matzo mixture to the pan in an even layer. Allow the matzo to cook and brown on one side for 2-3 minutes. Flip the matzo pieces over and cook them on the other side until they are nicely browned as well, another 2-3 minutes.
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