clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
matzah brei recipe easy passover breakfast
Photo credit Stephanie Ganz

Heirloom Tomato Matzah Brei

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 20 minutes
  • Yield: Serves 2


  • 2 sheets matzah, crumbled into bite size pieces
  • 2 eggs, beaten lightly
  • ½ cup milk
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp salted butter
  • 1 shallot, minced
  • 1 large heirloom tomato (or two small), half diced, half in wedges
  • 1 Tbsp fresh herbs, such as chives, basil or parsley


  1. In a medium mixing bowl, combine 2 crumbled sheets of matzah, 2 lightly beaten eggs and ½ cup milk. Toss to combine and set aside.
  2. Heat olive oil and butter in a saute pan over medium heat until the butter is just melted. Add shallots, and cook for a minute or two until the shallots are translucent and fragrant. Add diced tomatoes, and cook for a minute more.
  3. Tip matzah mixture into the pan, and arrange in a flat layer. Allow to cook on one side for about two minutes, and then flip, breaking up the pieces with a spatula. Cook until all of the egg has set, about 3 minutes.
  4. Transfer matzah brei to a plate and garnish with tomato wedges and 1 Tbsp fresh herbs. Serve immediately.
  • Author: Stephanie Ganz
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Quick
  • Cuisine: Ashkenazi