“In our house, matzah brei was a cherished ritual during Chol HaMoed,” says chef Erez Komarovsky. “I would eagerly wait for the first matzah brei the morning after the Seder — a very serious tradition that I would never miss. It’s the thing I miss the most, aside from the chopped liver, of course.”
Here, Komarovsky presents a simple yet modern take on savory matzah brei, reminiscent of a peppery kugel. “This recipe is the missing link between matzah brei and bread pudding,” he explains. “The key to the dish is to be patient during the frying process and first build a strong crust on the bottom, so it doesn’t fall apart when flipped. I partially seal it in a pan over heat, then transfer it to the oven, like bread pudding. This way, the matzah brei stays moist and can be cut easily.”
You can also add spinach, chile, Parmesan or Manchego and sage, he says. For a sweet twist, try adding walnuts or sweeteners like palm sugar and maple syrup — whatever you like.
Check out more Passover recipes.
Ingredients
½ cup olive oil
2 onions, finely chopped
3½ sheets of matzah
1 cup boiling water
1 tablespoon freshly ground black pepper
1 tablespoon salt
2 eggs + 2 yolks
3½ tablespoons (50 grams) butter, for frying
Preparation
- Preheat the oven to 160°C (325°F).
- Heat the olive oil in a frying pan over medium heat. Add the chopped onions and fry until golden brown, about 10 minutes. Remove from the heat and allow the onions to cool slightly.
- In a large bowl, break the matzah into quarters. They will naturally crumble further, which is fine — they should be irregular in size. Pour the boiling water over and mix. Add in the fried onions, black pepper, and salt, and mix again. Once the mixture cools slightly, add the eggs and yolks, mixing until the mixture is smooth and uniform.
- Melt the butter in a deep non-stick frying pan, then add the matzah mixture and cook undisturbed over medium-high heat for at least 3 minutes to allow the bottom to brown and form a strong crust.
- Transfer the pan to the oven and bake for 15-20 minutes. To check if it’s ready, insert a fork into the center of the pan. When the texture is firm, it’s done. Carefully invert onto a plate and serve.
