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This dish was a personal favorite at Essex Restaurant on the LES when we lived in NYC. I'm sure they were inspired by the famed matzo producer, Streit's, which was just a few blocks down Rivington Street. This savory breakfast is a mash-up of traditional Jewish matzo brei and Mexican chilaquiles - and I think, actually, still kosher for Passover. Whether you are Jewish or not, I hope you'll join the tradition this week. You can make this gluten-free with matzo made of potato flour or simply use tortilla chips.
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103.59375
156
103.59375
156
103.59375

Mexican Matzo Brei

March 24, 2013

30 min or less active, 30 min or less total, fall, gluten-free, main, spring, summer, winter

This dish was a personal favorite at Essex Restaurant on the LES when we lived in NYC. I'm sure they were inspired by the famed matzo producer, Streit's, which was just a few blocks down Rivington Street. This savory breakfast is a mash-up of traditional Jewish matzo brei and Mexican chilaquiles - and I think, actually, still kosher for Passover. Whether you are Jewish or not, I hope you'll join the tradition this week. You can make this gluten-free with matzo made of potato flour or simply use tortilla chips.
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Information

Servings: 4
Time: Less than 30 minutes active and total
Price: About $4.00 total; $1.00 per serving
Nutrition (per serving):
Calories: 276.4
Protein: 12.5g
Fat: 12.9g
Saturated fat: 5.8g
Carbohydrates: 26.5g
Fiber: 1.3g
Sodium: 470.2mg
Cholesterol: 227.5mg
High In:
Good Source:
Low In:

Ingredients

  • 4 eggs
  • 2 garlic cloves, minced
  • 2 Tbsp fresh oregano, chopped finely
  • 1/2 tsp SnP, each
  • 4 matzo
  • 1 Tbsp butter
  • 2 oz sharp cheddar cheese, grated
  • 1/4 cup fresh cilantro, chopped
  • hot sauce, optional

Preparation

  1. In a medium bowl, whisk together eggs, garlic, oregano and SnP. Set aside.
  2. In a larger bowl, break up matzo into smaller pieces (about 2" each). Add 1/2 cup hot water and toss matzo until its soft and all the water is absorbed. Add eggs to the matzo and toss again to mix.
  3. In a large pan, heat butter over medium heat. When melted, add egg-matzo mixture and move around in the pan so eggs cook, about 1 minute. Add cheese and toss again, about 1 minute. Remove from heat and garnish with cilantro and hot sauce, if using.

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