Mexican Style Matzah Brei Recipe

This quick, simple and delicious recipe for south of the border-style Matzah Brei (sometimes spelled Matzah Brie or Matzoh Brei) can be prepared in just a matter of minutes.


  • 7 squares of plain matzah, about 8 ounces
    3 Tablespoons vegetable oil
    2 Tablespoons unsalted butter
    1 medium yellow onion, diced
    6 large eggs
    1/3 cup of jalapeño nacho slices, drained
    ¼ teaspoon kosher salt
    freshly ground pepper to taste
  • Fresh salsa (pico del gallo) to be served on the side



  • Break the matzah into approximately 1-inch pieces.
    Put the matzah pieces in a colander and run quickly under cold running water, tossing to dampen them but do not soak. Drain in a colander.
    Heat the oil in a large nonstick skillet over medium heat.
    When hot, sauté the matzah in the cooking oil until brown, but not burnt.
    It should regain its crispness.
    Set aside.
    Add the butter to the same skillet.
    Sauté the onions until lightly brown, abut 4 minutes.
    Coarsely chop the nacho slices.
    Wisk the eggs until smooth and add in the nacho slices
    Add the egg mixture and matzah to the pan.
    Season with salt and freshly ground pepper.
    Gently stir the ingredients continuously until all the eggs are cooked, about 5 minutes.
    The mixture should no longer seem wet.
    Taste and adjust the seasoning.
    Serve hot with salsa on the side.

This should serve 3 or 4 people as a brunch main dish.


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About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.