This is definitely not the matzo brei I grew up eating but I think my dad will be proud! He was the official matzo brei maker in my house (is that a thing?) and as kids, we always stuck to traditional matzo, eggs, salt and pepper. I didn’t even know there were other ways you could make your matzo brei until I became a blogger and started noticing other bloggers using cinnamon in their versions. Sweet matzo brei?!?!?! Yes please! Beyond adding cinnamon, I realized that matzo brei is just a vehicle to add tons of different spices and flavors (just like latkes) and I’m definitely getting in on that trend. My version today has the flavors of shakshuka, including jalapeno, tomato sauce, cumin and, of course, EGGS! Welcome to the new matzo brei generation.
All of the traditional flavors of shakshuka combined with a traditional matzo brei. I’m all about tradition, right?!?
Comfort food gets a makeover.
I could eat this for breakfast every morning!
- 1 Tbsp olive oil
- 1 small onion, finely chopped
- 1 small jalapeno, finely chopped
- 1 garlic clove, minced
- 1 (15 oz) can tomato sauce
- 2 sheets of matzo
- 2 eggs, whisked
- 1 tsp milk
- 1/4 tsp ground cumin
- 1/4 tsp dried oregano
- 1/4 tsp salt
- sprinkle of black pepper
- fresh parsley, to garnish
- In a saute pan over medium heat, caramelize the onion, jalapeno and garlic in olive oil.
- While the onion mixture is cooking, pour the tomato sauce in a pan or on a plate big enough for the matzo. Dip the matzo squares in the tomato sauce and soak on each side for 30 seconds. Break up the matzo into pieces and add to the hot pan. Saute the matzo for 1 minute to heat through.
- In a small bowl, mix the milk, cumin, oregano, salt and pepper to the whisked eggs and add to the hot pan. Stir the egg mixture with the matzo and cook for 2-3 minutes, until the eggs are cooked through but still soft.
- Serve immediately.