4/9/12

Not Your Bubbe's Matzo Brei: Matzo Brei with Roasted Peppers, Olives & Parsley

Happy Passover! I think of myself as a cultural Jew: I enjoy Jewish folklore, holiday traditions, and food, but don't visit a synagogue regularly, pray, or keep Kosher.

This past week, I picked up a box of matzo at Whole Foods and decided to make matzo brei for breakfast. Typically, matzo brei is made with eggs and a bit of seasoning. Many people I know use cinnamon and sugar, but that's not my cup of tea. My dad makes matzo brei with salt, pepper, dill, and a generous amount of oil for frying. I decided to come up with something a bit different and more filling: Not Your Bubbe's Matzo Brei: Matzo Brei with Roasted Peppers, Olives & Parsley.



Not Your Bubbe's Matzo Brei: Matzo Brei with Roasted Peppers, Olives & Parsley
Serves 3-6, depending on how hungry you are

Ingredients
3 eggs

1 roasted pepper, chopped
 
1/3 cup chopped black olives

1-2 tablespoons chopped parsley
salt & pepper

3 matzo crackers

hot water

olive oil




Directions
1. In a large bowl, whisk the eggs. Add roasted peppers, olives and parsley, and season with salt and pepper.


2. Soak matzo crackers in hot water for 30 seconds. Drain the water and tear the matzo crackers into small pieces. Add the matzo crackers to the egg mixture and combine.



3. Heat a cast iron skillet over a medium-high flame. Add enough olive oil to cover the bottom and let the oil heat up. Lower to a medium flame, add the matzo/egg mixture, and cook for 10 minutes. Do NOT stir or touch the matzo. You want it to settle into the skillet and form a crust.

4. {This is a very scary step!} Turn the heat off. Place a large dinner plate on top of the cast iron skillet and using protective gear VERY CAREFULLY flip the cast iron skillet over. Add a bit more oil into the skillet, slide the matzo brei back from the plate and into the skillet and cook for five more minutes.


If you are afraid of this "flipping method," you can bake your matzo brei in the oven or make individual matzo brei patties, as you would latkes. Or you can let it finish under the broileer {Thanks, Dana, for pointing this out!} I'm glad I faced my fears and did not burn myself in the process.


This is a great dish to make for brunch or for breakfast. You can serve it as is or with a side of salad. The dish keeps well in the refrigerator for a few days, so I'll be eating it as leftovers for breakfast this week.


Have you ever made matzo brei? Do you like the sweet or savory version? Please share your thoughts!

8 comments:

marocmama said...

This looks super tasty!!

Belinda said...

Fantastic! I think I'm one of the few who think matzo is fantastic!! It's kinda addictive - this is a wonderful gorgeous dish!

Janel said...

Wow that looks great! Almost like a casserole-brei. I'm sure the cast iron makes all the difference too.

Megan said...

That looks delicious! I've always wanted to try matzo brei. And hmm... there's a lot of matzo crackers in this house right now.

Brrriza said...

I don't eat eggs anymore but your frequent egg postings always look so yummy that I wish I still did! :)

Olga @ MangoTomato said...

This makes me happy and sad at the same time....

Aviva Goldfarb said...

Oh my gosh, this is so delicious we couldn't believe it! What a great new Passover dish for us to enjoy. Almost makes me wish Passover was a few more days so I could make it again...almost.

mary said...

Yum. This looks tasty. I have some matzo left over from making smitten kitchen's "crack." I will give this a whirl.