Photo credit Stephanie Ganz
Prep Cook Yield Ready In
5 minutes 10 minutes 2 servings 15 minutes

This Mexican-Inspired Recipe Will Be Your New Favorite Passover Breakfast

If you love matzah brei, then you've got to try matzah chilaquiles.

Chilaquiles, a Mexican breakfast of fried tortillas and salsa, is one of my all-time favorite weekend breakfast options. Something about the combination of a smoky, slightly spicy red sauce with tortilla chips and eggs just always hits the spot. But during Passover, when tortilla chips are off limits, I turn to my trusty box of matzah. After frying the matzah in oil, the crunchy crackers are even more satisfyingly crispy, and they hold the sauce without getting soggy — a Passover breakfast miracle! 

If you have access to a deep fryer, it will yield the best fried matzah, but a shallow fry in a skillet will also get the job done beautifully. This is a versatile recipe: You can use any kind of salsa or toppings that you like to finish the plate. I like a combination of extra salsa, radishes, avocado, feta and fresh cilantro, plus a big squeeze of lime juice.

Ingredients

  • Vegetable oil – enough to fill a large skillet 2” deep
  • 6 sheets matzah, broken into tortilla-chip-sized pieces
  • Salt, to taste
  • ½ cup marinara sauce 
  • 2 chipotles in adobo
  • 2 large eggs

For topping:

  • ¼ cup feta or cojita cheese
  • ¼ cup salsa 
  • 1 avocado, thinly sliced
  • 1 radish, thinly sliced
  • 2 Tbsp fresh chopped cilantro
  • 2 lime wedges, for serving

Directions

  1. Heat vegetable oil in a large skillet until a thermometer reads 350 degrees. Fry matzah pieces (in two batches if necessary) for about 3 minutes.
  2. Remove to a plate lined with paper towels, and sprinkle with salt. Set aside.
  3. Heat a sauté pan over medium, and fry two eggs to desired doneness. (I prefer over-easy for chilaquiles so there’s plenty of yolk.) Set eggs aside.
  4. Return pan to the heat, and add marinara sauce and chipotles in adobo, smashing the chipotles with the back of a spoon to mix into the sauce. Heat through.
  5. Toss reserved matzah chips in the sauce to coat, and cook for a minute or two to let the flavors come together.
  6. Divide matzah chips onto two plates, and top each with one egg and your choices of toppings. Serve right away.

Keep on Noshing

Top 5 New Israel Food Spots

I love to travel. It’s probably one of my favorite things to do in my spare time, or whenever I ...

21 Restaurants Hosting Passover Seders Across the Country

Instead of making a mess in your kitchen, make a reservation.

Shabbat Chicken with Dried Fruit Recipe

This go-to chicken recipe, with a glossy and delicious sauce, is perfect for Rosh Hashanah or Shabbat.