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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 517 kcal
- Protein
- 18 g
- Carbohydrates
- 44 g
- Fat
- 30 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 731 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 404 mg
- Potassium
- 272 mg
- Calcium
- 76 mg
- Iron
- 3.5 mg
- Magnesium
- 30 mg
- Phosphorus
- 254 mg
- Zinc
- 1.7 mg
- Vitamin A
- 282 mcg
- Vitamin C
- 58 mg
- Vitamin D
- 2.0 mcg
- Vitamin E
- 2.5 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.60 mg
- Niacin
- 1.8 mg
- Folate
- 55 mcg
- Water
- 149 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Matzo brei is heavy and mushy
Cause: Matzo was soaked too long or excess water was not squeezed out before adding to eggs
Fix: Cook longer over slightly higher heat to evaporate excess moisture and crisp the edges
Prevention: Soak for only 30-60 seconds and squeeze out moisture firmly
Chilli sauce is excessively spicy
Cause: Potent chilli peppers were used with seeds and membranes intact
Fix: Add a pinch more sugar and a splash of neutral oil to dilute the capsaicin concentration
Prevention: Thoroughly remove seeds and internal white ribs from chillies before chopping
Cultural Context
Matzo brei is an iconic Ashkenazi Jewish comfort food, traditionally eaten during the week of Passover when leavened bread is forbidden. Over time, it evolved from a religious dietary necessity into a beloved year-round breakfast staple. Every family debates the best preparation style: sweet versus savory, and crispy versus soft.
