Equipment
Ingredients
Quick Chilli Sauce
- 40 g fresh red chillies, finely chopped
- 1 garlic, minced
- 15 ml white vinegar
- 5 g granulated sugar
- 1 g salt
- 15 ml extra virgin olive oil
Matzo Brei
- 90 g matzo crackers
- 4 eggs
- 120 ml warm water
- 30 g unsalted butter
- 2 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
In a small mixing bowl, combine the finely chopped red chillies, minced garlic, white vinegar, sugar, 1g salt, and olive oil. Stir well and set aside to let the flavors meld.
Break the matzo crackers into bite-sized pieces, roughly 2 to 3 cm wide, into a medium mixing bowl. Pour the warm water over the pieces and let them soak for 30 to 60 seconds.
Drain any unabsorbed water from the bowl. Gently squeeze the soaked matzo pieces with your hands to remove excess moisture without turning them into a paste.
In another bowl, whisk the eggs, 2g salt, and black pepper together until the yolks and whites are fully blended and slightly frothy.
Add the squeezed matzo pieces to the beaten eggs. Stir gently until all the matzo is evenly coated with the egg mixture.
Melt the unsalted butter in a skillet over medium heat, around 175°C/350°F. Once the butter is foaming, pour in the matzo and egg mixture. Cook, stirring occasionally, until the eggs are softly scrambled, fully cooked to a safe 74°C/165°F, and the edges are lightly golden brown.
Transfer the warm matzo brei to serving plates. Drizzle generously with the prepared quick chilli sauce immediately before eating.
Chef's Notes
- The soaking time determines the final texture. For a crisper dish, hold whole matzo briefly under warm running water instead of soaking. For a softer texture, soak for a full minute.
- Use schmaltz (rendered chicken fat) instead of butter or oil for a deeply savory, traditional Ashkenazi flavor profile.
- The chilli sauce can be made in advance and kept in the fridge; its flavor improves and rounds out as the ingredients macerate.
- Do not over-mix the eggs in the pan. Allowing the mixture to sit for a few seconds before folding creates pleasant, large curds rather than tiny fragments.
Storage
Refrigerator: 2 days — Store chilli sauce separately for up to 1 week.
Reheating: Reheat matzo brei in a skillet over medium heat with a little butter until warmed through.
