Recipe: Matzoh Brei Mexicana

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. .

Serves 2-4


  • 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)


  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.