I have had plates of room-temperature, sweet, soggy matzo brei shoved in my face for ages and yet have somehow managed to never taste its glory. It was always such an unappealing recipe–just French toast without the good bread that makes one a pleasantly sweet breakfast meal and the other a wet saltine that ruins eggs.
Well, I am happy to say that I was mostly wrong. While I am loyal to the savory matzo brei, I do see the merits of the dish. The softened matzah takes perfectly to the egg and its spices to come together in a texture that just doesn’t seem to exist in other foods that I’ve tasted.
Now then, here is my public statement for which I may receive some flak: do not ever come at me with matzo brei without spice. This recipe uses curry powder and sliced green onions and is served with techina mixed with s’chug, a traditional Yeminite spicy condiment. Nothing lacking in flavor here.
Green Onion and Curry Matzo Brei
- 1 square of matzah
- 2 eggs
- 1/2 tsp curry powder
- 1/4 tsp red pepper flakes
- 1 green onion, chopped (or minced garlic)
- 1 tsp oil for frying
Heat 1 tsp oil over medium heat in a pan. Wet the matzah by running it under water for 15 seconds or by dipping in a bowl of water. Break it apart and put it in the hot pan with the onion or garlic (or both). Stir it together, making sure to coat the matzah in the hot oil.
Whisk the eggs in a bowl with the curry powder and spices and a teaspoon or so of water. Once the matzah is nice and toasty in the pan and the onions smell good, pour the eggs over the top. Let it sit and cook for a bit, then scramble and cook to your liking.
- 2 tbs techina
- 1 tbs water (or less)
- pinch of salt and pepper
- 1/2 tsp s’chug or chili paste
- pinch of garlic powder or 1 clove minced garlic
Mix all ingredients except water together in a small bowl. Add the water slowly, carefully thinning the techina to your liking.