Step 1

In a medium mixing bowl, combine 2 crumbled sheets of matzah, 2 lightly beaten eggs and ½ cup milk. Toss to combine and set aside.

Step 2

Heat olive oil and butter in a saute pan over medium heat until the butter is just melted. Add shallots, and cook for a minute or two until the shallots are translucent and fragrant. Add diced tomatoes, and cook for a minute more.

Step 3

Tip matzah mixture into the pan, and arrange in a flat layer. Allow to cook on one side for about two minutes, and then flip, breaking up the pieces with a spatula. Cook until all of the egg has set, about 3 minutes.

Step 4

Transfer matzah brei to a plate and garnish with tomato wedges and 1 Tbsp fresh herbs. Serve immediately.