matzo brei chilaquiles

A cross between traditional Jewish matzo brei (https://immigrantstable.com/matzo-brei-passover/) and chilaquiles rojos, this recipe presents a Mexican-inspired twist on the traditional Jewish Passover breakfast.

Mexican Matzo Brei Chilaquiles

(regular

eggs

milk

Salt and pepper

butter oil

salsa roja

chicken broth

queso fresco or shredded cheese

crema

white onion

Cilantro

Fill a wide bowl with water and dip the matzos in the water for 30 seconds to soften. Remove from water.

Break matzo sheets into 1-2 inch pieces.

In a bowl, beat the eggs with the milk, salt and pepper.

Pour the egg mixture over the matzo pieces and mix well to combine.

In a skillet over medium-high heat, melt the butter or heat the olive oil.

Add the matzo-egg mixture and cook for 2-3 minutes, stirring constantly, until the eggs are set.

In a wide pan, combine the salsa roja and chicken broth/water. Bring to a simmer.

Add the cooked matzo brei to the salsa mixture and gently toss to coat.

Transfer the chilaquiles to a plate or bowl.

Top with the crumbled queso fresco, crema, diced onion, and cilantro.

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