My whole life has been defined by cultural fusion. So, when we think of a classic Passover breakfast food there is nothing more essential than Matzah Brei. At the same time, whenever our kitchen staff at Lenny’s Casita gets homesick, or had too much to drink the night before, they prepare themselves the irresistible Mexican comfort food; Chilaquiles. When I was asked to create a Mexican recipe for Passover, I decided that these two foods can be fused together perfectly to create Matzah Chilaquiles.
Ingredients
- 2 whole matzahs broken up into tortilla chip size pieces
- 6 Tomatillos (can be substituted for Roma Tomatoes)
- 6 cloves of garlic
- 1 whole onion
- 3 dried guajillo chiles (deseeded)
- 2 bunches of cilantro
- Salt and pepper to taste
- 2 cups of vegetable oil
- 6 eggs
- Sour cream
- 1 avocado
- Shredded cheese (optional)
Prep
- Prepare the salsa by roasting the tomatillos, garlic, onion, and guajillo chiles
- Blend the salsa ingredients together with 1 bunch of cilantro and salt and pepper for seasoning
- In a pan, heat up the vegetable oil to medium high heat and add the blended salsa
- Add the matzah pieces to the pan of simmering salsa and stir for 2-3 minutes until the matzah takes on a new texture and
absorbs the flavor of the salsa
- In a separate pan, fry the eggs sunny side up then carefully lay them down onto the chilaquiles
- Garnish with sour cream, sliced avocado, cilantro and cheese