Chilaquiles, Mexican "matzo" brei

Time 35 minutes
Yields Serves 4
Chilaquiles, Mexican “matzo” brei
(Kirk McKoy / Los Angeles Times)

In a large skillet heated over medium-high heat, warm a thin film of oil. Add the tortilla wedges or matzo pieces and fry, turning occasionally with tongs, until just crisp, but not so crisp as a tortilla chip, about 1 to 2 minutes per side. Do this in batches if necessary, removing the fried tortillas or matzos to drain on a paper towel-lined baking sheet. This can be done a few hours in advance.


Drain all but 2 tablespoons of the oil out of the pan (save the drained oil for another use, if you’d like), then, over medium heat, sauté the onion with a pinch of salt until translucent, 5 to 10 minutes. Pour in the eggs with another pinch of salt and scramble until almost set, 3 to 4 minutes. Add the fried tortillas or matzos back to the pan, then pour in about ½ to 1 cup of the salsa, carefully stirring a few times until the salsa is hot and the tortillas or matzos just begin to soften.


Serve in the pan or on a platter, sprinkled with the cheese, dollops of cream, slices of avocado and chopped scallions and cilantro.

Adapted from a recipe in “King Solomon’s Table” by Joan Nathan.

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