Savory Red Pepper And Onion Matzo Brei
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
39
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
6 large
Egg1 tsp
Salt1 tsp
Black Pepper1.5 tbsps
Dill (chopped fresh)1 cup
Extra-Virgin Olive OilDirections:
1
Break matzos into roughly 1-inch pieces into a colander, then rinse under hot tap water until pieces are softened, 1 to 2 minutes
2
Let stand 5 minutes
3
Lightly beat eggs with salt, pepper, and 1 tablespoon dill in a large bowl and stir in matzos until coated well
4
Cook onions and peppers in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring occasionally, until they begin to brown, 8 to 10 minutes
5
Add matzo mixture, then increase heat to moderately high and sauté, stirring frequently and breaking up clumps, until matzos are well browned, about 17 minutes
6
Season with salt, then sprinkle with remaining 1/2 tablespoon dill
7
Break matzos into roughly 1-inch pieces into a colander, then rinse under hot tap water until pieces are softened, 1 to 2 minutes
8
Let stand 5 minutes
9
Lightly beat eggs with salt, pepper, and 1 tablespoon dill in a large bowl and stir in matzos until coated well
10
Cook onions and peppers in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring occasionally, until they begin to brown, 8 to 10 minutes
11
Add matzo mixture, then increase heat to moderately high and sauté, stirring frequently and breaking up clumps, until matzos are well browned, about 17 minutes
12
Season with salt, then sprinkle with remaining 1/2 tablespoon dill