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Chilaquiles, Mexican "matzo" brei

Chilaquiles, Mexican "matzo" brei
Kirk McKoy / Los Angeles Times

Cookbook author and journalist Joan Nathan needed all the experience she's accumulated throughout her career tracing foods of the Jewish diaspora to take on her latest project. With a mix of deep historical research combined with personal anecdotes of her ... Read more

Total time: 35 minutes | Serves 4
  • Peanut oil, for frying
  • 8 corn tortillas or 4 matzos, broken into wedges of quarters or eighths
  • 1 white onion, diced
  • Large pinch of salt
  • 4 eggs, lightly beaten
  • 1 cup prepared salsa
  • About ½ cup crumbled cotija or shredded cheddar cheese
  • ¼ cup crema or sour cream, or to taste
  • ½ avocado, sliced, or to taste
  • 4 chopped green onions
  • ¼ cup chopped cilantro

Step 1In 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.

Step 2Drain 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.

Step 3Serve in the pan or on a platter, sprinkled with the cheese, dollops of cream, slices of avocado and chopped scallions and cilantro.

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


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