4 sheets matzo (don’t use egg matzo as it’s too soft)
6 large eggs
suggested accompaniments: fresh pico de gallo or salsa, guacamole or fresh sliced avocado, fresh chopped cilantro, sour cream, grated cheese like Monterey Jack, crumbled Cotija cheese, refried beans
Instructions
Heat olive oil in a large skillet over medium heat. Sauté peppers and onions with a pinch of salt until tender and translucent.
Beat eggs in a large bowl.
Run cold water over the matzo for a few seconds to barely soften them. Crumble the matzo into bite-sized pieces and mix with the beaten eggs.
Add the egg and matzo mixture to the skillet with a healthy pinch or two of salt and pepper and cook, stirring often until cooked to desired doneness. This should take 5 minutes more or less. Serve with suggested accompaniments.
Recipe by Pamela Salzman at https://pamelasalzman.com/tex-mex-matzo-brei-recipe-migas-with-matzo/