Matzo Brei With Tomatoes And Salsa Recipes

CLASSIC MATZO BREI

Steps:

• Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.
• Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.
• Add eggs, salt and pepper (if you're making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you're making it sweet) and toss well.
• Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).

MATZO BREI

Steps:

• Coarsely crumble matzo crackers into a fine mesh sieve set over a large bowl; reserve crumbs in bowl. Place sieve under cold running water until matzo is softened, about 15 seconds; drain. Stir softened matzo, eggs, milk, crumbs and salt until combined. , Melt 3 tablespoons butter in a large skillet over medium-high heat; add half of the matzo mixture. Cook, without stirring, until bottom is golden brown, 3-4 minutes; flip. Cook until bottom is golden brown and eggs are cooked through, 3-4 minutes. Transfer to platter. Repeat with remaining butter and matzo mixture. Serve hot with maple syrup if desired.

MIXED BERRY MATZO BREI

Steps:

• For the spiced sugar: Combine the sugar, cinnamon, and cardamom in a small bowl and set aside.
• For the matzo brei: Fill a large mixing bowl with cold water. Break the matzo sheets into 1- to 2-inch pieces and add to the water, allowing to moisten for 45 seconds. Drain in a colander. In the now-empty mixing bowl, whisk together the eggs, cream, vanilla, and salt. Fold the moistened matzo into the egg mixture to evenly coat.
• Heat the oil in a large nonstick pan or cast-iron skillet over medium-high heat. Pour in the egg-matzo mixture and spread out evenly in the pan. Using a rubber spatula, gently fold the eggs to make a soft scramble, cooking until just set (the eggs should still be a little runny). Turn off the heat. Add the butter, then fold in 1 tablespoon of the spiced sugar and most of the compote, reserving some for serving.
• Transfer the matzo brei to a serving bowl or platter. Sprinkle with more spiced sugar to taste, and top with the remaining compote. Serve with whipped cream, a sprinkle of flakey salt and the remaining spiced sugar on the side.
• Combine the fruit, honey, lemon juice, salt and cinnamon stick in a small saucepan over medium heat. Bring to a boil and cook, stirring occasionally, until the fruit is broken down but still chunky, about 10 minutes. Remove from the stove, then discard the cinnamon stick.

MOZZARELLA AND SPINACH MATZO BREI

Steps:

• Heat the oil or butter in a large skillet over medium heat. Add the shallot and a pinch of salt and pepper. Cook, stirring occasionally, until soft and translucent, about 5 minutes.
• Meanwhile, fill a medium bowl with cold water and submerge the matzo. Soak for 1 minute, then drain and set aside. In a separate medium bowl, whisk together the eggs and heavy cream until homogenous. Stir in the matzo and set aside.
• Add the spinach to the shallots, one handful at a time, stirring until wilted. Add another pinch of salt. Pour in the egg mixture and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Add the cheese. Repeat this gentle pulling process until a majority of the mixture is set, 1 to 2 more times, then turn off the heat. The eggs should still be quite wet, but they'll continue to cook a bit in the skillet. Continue folding them gently, and once they've reached your desired firmness, remove them from the skillet and serve them immediately. Top with the hot sauce and ketchup.

MATZO BREI WITH TOMATOES AND SALSA

Steps:

• Place matzo pieces in medium bowl. Cover with hot water; soak 15 seconds. Drain well in sieve. Add eggs to same bowl and whisk to blend. Mix in drained matzo and tomato, then sprinkle with salt and pepper.
• Heat oil in medium nonstick skillet over medium-high heat. Add chile. Sauté until beginning to soften, about 3 minutes. Spoon half of chile and most of oil into mini processor. Add cilantro, green onions, lime juice, and oregano to processor; blend to coarse paste. Season salsa generously with salt and pepper.
• Place skillet with remaining oil and chile over medium-high heat. Add eggmatzo mixture and 2 tablespoons salsa. Stir gently until cooked to desired doneness. Spoon matzo brei onto plates. Top with dollops of salsa and serve.
• *Often called a pasilla; available at some supermarkets, specialty foods stores, and Latin markets.

MATZO BREI

Steps:

• Take the matzo and break into small pieces into a bowl. Cover with hot water for a minute. Then squeeze out the water.
• In a small bowl, beat one egg with salt and pepper to taste and add to matzo. Mix well.
• Heat frying pan with a little oil. Pour mixture into the pan. Brown one side and turn over.

MATZO BREI OR FRIED MATZO

Steps:

• Beat the eggs (like you're about to make scrambled eggs) in a medium-size bowl, and set aside.
• Wet each matzo sheet under warm running water, until thoroughly wet and easy to break apart. Shake the excess water from the matzo.
• Break the matzo sheets into pieces in the bowl with the beaten eggs, until all the matzo is broken up.
• Spray a pan with cooking spray and heat it on the stovetop on medium-high heat.
• Mix the egg and matzo together, so the egg coats the matzo, and pour into the heated pan.
• Cook as you are cooking scrambled eggs, until desired doneness.
• Once the food is plated, sprinkle lightly with salt, to taste.

MATZO BREI WITH CREAMED SPINACH AND CRISPY ONIONS

Steps:

• Heat the oil in a medium skillet over high heat until hot.
• Reduce the heat to medium; add the onions and cook, stirring occasionally, until golden, about 8-10 minutes.
• Season with salt and pepper, to taste, and transfer to a bowl with a slotted spoon.
• Reserve the skillet and oil in which the onions were cooked.
• Meanwhile squeeze the spinach well, a handful at a time to remove all the water and set aside.
• Break up the matzos slightly and soak them in a bowl of cold water for 1-3 minutes; don't let them get too soggy!
• Drain the matzos and combine them with the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
• Reheat the oil remaining in the reserved skillet with the butter over medium-high heat until hot.
• Add the matzo mixture and cook, stirring constantly, until eggs are scrambled and the matzo has begun to crisp, about 5 minutes.
• Stir in the spinach and cheese and cook until just heated through.
• Top each portion with a mound of the onions.