Capsicum and Onion Matzo Brei

Capsicum and Onion Matzo Brei

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My mother used to make this dish all the time when I was growing up. It's still one of my favourite breakfasts.


  • 6 unsalted matzos
  • 6 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons chopped fresh dill
  • 2 medium onions, halved lengthwise, then cut lengthwise into 5mm-wide strips
  • 2 red capsicums, cut lengthwise into 5mm-wide strips
  • 1/4 cup (65ml) extra-virgin olive oil

Preparation:10min  ›  Cook:1day6hours  ›  Ready in:1day6hours10min 

  1. Break matzos into roughly 3cm pieces into a colander, then rinse under hot tap water until pieces are softened, 1 to 2 minutes. Let stand 5 minutes.
  2. Lightly beat eggs with salt, pepper and 1 tablespoon dill in a large bowl and stir in matzos until coated well.
  3. Cook onions and capsicums in oil in a heavy nonstick skillet over moderate heat, stirring occasionally, until they begin to brown, 8 to 10 minutes. Add matzo mixture then increase heat to moderately high and saute, stirring frequently and breaking up clumps until matzos are well browned, about 17 minutes. Season with salt then sprinkle with remaining 1/2 tablespoon dill.
  4. Makes 4 main-course or 8 side-dish servings.

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