Mexican matzo brei chilaquiles is a saucy little number combining matzo crackers and eggs cooked in tangy tomato salsa. The perfect fusion recipe between Jewish matzo brei (egg-soaked matzah) and Mexican chilaquiles rojos, this is a great Passover breakfast that takes 25 minutes to make!
Creativity is the heart and soul of my kitchen. I love discovering new ways to cook and present traditional recipes, and better yet, I love flavors that are influenced by my travels.
My matzo brei chilaquiles are a hybrid of a favorite Jewish recipe blended with Mexican flavors. Inspire your taste buds with this Mexican twist on your traditional matzo brei and surprise your family with a new and exciting way to eat this Passover.
What is Matzo Brei?
To break it down, Matzo (Mazzah or Matzah) is a special Jewish flatbread which is a staple ingredient during the Passover festival. Brei is derived from the German term ‘to mash’, which refers to the smashed pieces of the matza that we fry after submerging in water, eggs, and seasonings to create a perfect texture of a crispy outer layer and a soft ‘cheese-like’ center. Learn more about the classic matzo brei recipe here.
Matzo brei is generally eaten for breakfast over the 8-day celebration. But if you are like me at all, I feel the monotony kick in after a few days of eating the same thing, the same way, every time. I need variety!
I decided to spice it up with creative ways to eat this Jewish recipe (if you love different takes on traditional Jewish dishes, try my sweet noodle kugel or gluten-free carrot kugel!).. Today I will be introducing you to a Mexican-inspired twist on the traditional breakfast by adding salsa rojo (red salsa) to the mix.
During my recent stay in Mexico, I ate chilaquiles rojos for breakfast and let me tell you, it was an unforgettable experience. Though the concept was similar to matzo brei with the broken crispy tortilla chips served with egg, the addition of the salsa made for a powerful flavor and texture to pair with the simple dish. It was incredible.
So, I brought home the idea to add salsa to the classic matzo brei recipe and see how the pairing of the matzo bread would compliment the spices of the salsa. It was a match made in heaven, spicy and comforting at the same time. Try it for yourselves and let me know what you think!
Ingredients
- Egg mix ingredients: Eggs, milk, salt and pepper.
- Matzo sheets: You can use regular matzo or gluten-free matzo – both work just as well. Matzo is a crunchy, unleavened bread made from water and flour.
- Butter or olive oil: For frying
- Salsa roja: Traditional Mexican red salsa. (Or try my Colombian empanada sauce for another alternative take on this recipe)
- Chicken broth or water: To mix in and cook with the salsa roja.
Mexican Inspired Toppings
- Crumbled queso fresco or shredded cheese
- Crema or sour cream
- Diced white onion
- Cilantro for garnish
See recipe card for exact quantities.
Equipment
Large/wide bowl
Mixing bowls
Skillet
Wide pan
Step-by-Step Directions
Prepare the matzo brei:
Firstly, fill a large, wide bowl with cool water and slowly dip the matzo sheets in for approximately 30 seconds. Once the sheets have softened, remove from the water and break them into 1-2 inch pieces and place into a mixing bowl.
Make the egg mix:
In a separate bowl, beat the eggs with the milk, salt and pepper to create the base mix. Pour the egg mix over the top of the matzo and mix well to combine, ensuring all the pieces are thoroughly coated.
Fry the matzo egg mix:
Melt the butter or heat your oil in your skillet ready for the frying process.
Add the matzo egg mix to the skillet and cook for 2-3 minutes stirring constantly until the eggs have set. Here you have your cooked matzo brei. Set aside.
Make the roja sauce:
Next, in a wide pan, combine the salsa roja and chicken broth (or water) and bring to a rolling simmer. Once the mix is bubbling, transfer the matzo brei to the salsa mixture and gently toss to coat.
Presentation and serving:
Take off the heat and place the chilaquiles onto a plate or bowl then top with the cheese, crema, onion and cilantro. And here you have your perfect Mexican Matzo Brei Chilaquiles!
Storage
If you have any Mexican matzo brei left after this, which you likely won’t, you can keep leftovers in an airtight container in the fridge for 2-3 days. Keep in mind that eggs do get rubbery after reheating, so the texture of your chilaquiles may change. This dish will not freeze well.
Top Tips
Don’t soak the matzo too long in the water for it may crumble!
Try to change up the toppings, adding jalapeno or other cheese to add more flavor to this dish.
Accompanying dishes
Don’t stop there! There are many ways we can get creative with this traditional Passover recipe. Amaze your family this year with my sweet matzo brei – with milky custard and cinnamon. Or try my matzo brei pizza (YES I did just give you the go ahead to eat pizza for breakfast!)
Matzo doesn’t have to be boring, or repetitive. Cook your food in new ways and make Passover breakfast a joy for all.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Mexican Matzo Brei Chilaquiles
Equipment
- Large/wide bowl
- Skillet
- Wide pan
Ingredients
- 2 matzo sheets regular or gluten-free
- 3 eggs
- 2 tablespoons milk
- Salt and pepper to taste
- 2 tablespoons butter or olive oil
- 1 cup salsa roja
- ½ cup chicken broth or water
- ½ cup crumbled queso fresco or shredded cheese
- ¼ cup crema or sour cream
- ¼ cup diced white onion
- Cilantro for garnish
Instructions
- Fill a wide bowl with water and dip the matzos in the water for 30 seconds to soften. Remove from water.
- Break matzo sheets into 1-2 inch pieces.
- In a bowl, beat the eggs with the milk, salt and pepper.
- Pour the egg mixture over the matzo pieces and mix well to combine.
- In a skillet over medium-high heat, melt the butter or heat the olive oil.
- Add the matzo-egg mixture and cook for 2-3 minutes, stirring constantly, until the eggs are set.
- In a wide pan, combine the salsa roja and chicken broth/water. Bring to a simmer.
- Add the cooked matzo brei to the salsa mixture and gently toss to coat.
- Transfer the chilaquiles to a plate or bowl.
- Top with the crumbled queso fresco, crema, diced onion, and cilantro.
Tell Me What You Think!