As Passover draws to a close, we've been most missing Italian flavors (not to mention pasta!), so I decided to make a matzoh brie using ingredients one would find in a pasta sauce. Though not pretty, this was delicious, filling and, cold, made an excellent lunch. Enjoy!
Mushroom, Onion and Tomato Matzoh Brie
- 3 tablespoons olive oil
- 2 yellow onions, sliced
- 1 box shiitake mushrooms, sliced
- 4 matzos, broken into pieces
- 2 cups chicken stock, or more if necessary
- 5 eggs
- 1 14-oz can diced tomatoes, drained
- 1/4 teaspoon kosher salt
- dash oregano
- 1/4 cup basil leaves, torn
Heat oil in a large skillet until it runs as easily as water. Add onions and cook, stirring occasionally, until soft and golden, 10 minutes. Add mushrooms and cook another 5 minutes.
Meanwhile, place broken matzos in a bowl and cover with chicken stock. Let soak 10 minutes or so. Crack eggs into another bowl and beat until frothy and uniform in color. Squeeze excess moisture out of matzohs and add them to eggs. Add matzoh-egg mixture to pan, along with tomatoes, salt and oregano. Cook--cutting, stirring and flipping--until eggs are set. Add basil leaves and serve. Enjoy!
Other matzoh brie noshes:
- Matzoh Brei from The Perfect Pantry
- Frank Gehry's Matzah Brei from Bitten
- Matzoh Brei with Caramelized Apples from Serious Eats
- Savory, Scrambled Matzoh Brei from Food Mayhem
- Sweet Matzoh Brei from Treat a Week Recipes
- Lemon Ricotta Matzo Brei from No Recipes
- Matzah Brei from imafoodblog.com
