35 minutes
A classic Jewish dish consisting of matzo fried with eggs and onions, often enjoyed during Passover.
tablespoons
Medium Yellow Onion, thinly sliced
each
to taste
to taste
Salted Matzo, broken into pieces, soaked
0 boards
Large Eggs, beaten
each
to taste
to taste
1. Caramelize Onions
Melt 4 tablespoons of unsalted butter in a large skillet over medium heat. Add a thinly sliced medium yellow onion, sprinkle in some kosher salt and freshly ground black pepper. Let the onion caramelize slowly for about 15 minutes until they're completely softened and golden-brown.
2. Prepare Matzo
Break 4 salted matzo boards into smaller pieces and place them in a large bowl. Cover them with warm water just until they're soft and no longer snap, then drain them using a colander. This should only take a few seconds.
3. Mix Eggs with Matzo
In a separate large bowl, beat 6 large eggs and season with salt and pepper. Add the soaked matzo to the eggs and mix everything together well. Let this mixture rest for a couple of minutes to allow the flavors to meld.
4. Cook Matzo Brei
Once the onions are caramelized, add the egg-matzo mixture to the skillet. Stir everything together and cook on medium-low heat until the eggs appear softly scrambled and slightly glossy.
5. Serve
Serve the matzo brei straight from the skillet or transfer it to a large serving bowl. Pair it with a dollop of sour cream and some applesauce on the side.
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