Mexican Matzo Brei
Author: Emily Paster
Cuisine: Jewish
Serves: 2
- 2 TB vegetable oil
- 1 medium yellow onion, diced
- 2 matzo boards broken into 1 inch pieces
- 4 eggs
- 1 cup grated Cabot Extra-Sharp Cheddar
- ½ cup tomatillo salsa
- 1 avocado, sliced
- ¼ cup crumbled queso fresco
- 2 TB chopped cilantro
- Heat the oil in a 10-inch nonstick skillet over medium heat.
- Add the diced onion and sauté over medium-low heat until lightly browned, about ten minutes.
- Meanwhile, place the broken pieces of matzo in a colander and bring a kettle of water to a boil.
- Slowly pour the boiling water over the matzo until all the pieces are soaked.
- Drain in the colander, shaking gently.
- Beat together the eggs and cheese in a large bowl.
- Add the damp matzo to the egg mixture in the bowl.
- Pour the egg and matzo mixture into the skillet with the onion.
- Cook the matzo brei over medium-low heat, stirring as needed, just until the eggs are set.
- Arrange the matzo brei on a large plate and pour the tomatillo salsa over it.
- Garnish with avocado slices, crumbled queso fresco and chopped cilantro.
- Serve hot and pass extra salsa on the side.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/04/03/mexican-matzo-brei-2/
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