Taiwanese Tomato Matzah Brei 逾越節薄餅番茄炒蛋
Passover is here again, are we all ready for a week long matzah menu? If you think about it- that’s a lot of matzah planning- 8 days of Passover with three meals ( at least!) each day! If your family can’[t stand eating the same food every meal or every day- thats 24 variation of matzah planning, PHEW!
Growing up, there are several dishes that almost all moms make for their kids- stir fry tomato scrambled eggs is one of such dishes. Every mom has their own way of making this common dish- some use ketchup, some use sugar, some use MSG, there are so many variations, each are good and comforting in their own ways.
For me, scrambled eggs is such a good breakfast option- it’s warm, its easy to eat, and it’s easy to make. I love to have mine straight, with toast, with sausage, or if I am in Taiwan- I LOVE to have it inside a steaming hot steamed manto. This is how I came up with the idea of my Taiwanese Tomato Matzah Brei to make as our Passover breakfast. Pairing the Taiwanese tomato scrambled egg with some buttered matzah- basically like eating a slice of rye bread with some scrambled- a diner classic. So yum.
Ingredients
Unsalted butter, 1 TBS
Matzo sheet 1
Vine Tomato 1, cut into chunks
Egg 2, whisk with a pinch of salt
Sunflower oil ½ TBS
Sesame oil ½ TBS
Salt ¼ tsp
Ketchup 3 TBS
Scallion 2 stalks, minced.
Instructions
Soak the matzo sheet in water for 15-20 seconds, drain, break into chunks and set aside.
Heat the butter in the wok. Stir fry the matzo until they start to turn golden brown, about 1 minute. Remove from the wok.
Heat the sunflower oil in the wok, once hot, add in the tomato and stir fry over high heat for about 1-2 minutes until the tomato is softened. Remove the tomato from the wok and set aside, wipe the wok clean. Heat some more oil in the wok, once hot, pour in the eggs. Do not stir the eggs, swirl the wok a little, once the eggs start to set, add the tomato and the matzah back into the wok with the ketchup. Turn off the heat and stir to combine with half of the chopped scallion. Transfer to a serving plate, garnish with the rest of the scallion. Serve hot.
**Disclaimer- This recipe uses sesame oil as a final touch before serving- it is fine to leave it out if kitniyot is forbidden in your household during Passover.
