This vibrant, scrambled-egg-style matzoh brei—adapted from Sandra Ciklik, a Mexico City-born chef who now lives in Manhattan—makes a wonderful breakfast or brunch treat. .
- 4 whole matzohs
- 4-5 large eggs (use 5 for a softer, eggier matzoh brei), beaten salt
- 3 tablespoons vegetable or olive oil
- 1/2 medium white onion, finely diced
- 3 plum tomatoes, diced
- 2-3 fresh green serrano chiles, (or to taste), seeded, de-veined, and finely minced (for a spicier taste, do not de-vein chiles)
- Break the matzoh into pieces, place in a large bowl, and cover with cold water. Let soak until the matzoh is soft, but not mushy.
- Gently press out the water with your hands or place the matzoh in a colander and press with back of spoon. (The less liquid the matzoh holds, the more egg it will absorb and the fluffier the matzoh brei will be.)
- Stir the eggs into the drained matzoh, season well with salt (bearing in mind that plain matzoh is quite bland), and combine well. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Add onion, tomatoes, and chile, and salt lightly. Cook, stirring, until onions are softened and mixture begins to change color.
- Add the matzoh-egg mixture to the pan, and cook, lifting and turning pieces as different egg-soaked matzohs begin to set. Continue cooking just until matzoh is cooked through, but still moist and fluffy.