- 2 egg matzos, coarsely broken
- 4 large eggs
- 1/2 cup diced seeded tomato (1 small)
- 21/2 tablespoons olive oil
- 1 large fresh poblano chile, seeded, diced
- 1/2 cup (lightly packed) fresh cilantro leaves
- 2 green onions, coarsely chopped
- 1 tablespoon fresh lime juice
- 2 teaspoons dried oregano
- Place matzo pieces in medium bowl. Cover with hot water; soak 15 seconds. Drain well in sieve. Add eggs to same bowl and whisk to blend. Mix in drained matzo and tomato, then sprinkle with salt and pepper.
- Heat oil in medium nonstick skillet over medium-high heat. Add chile. Sauté until beginning to soften, about 3 minutes. Spoon half of chile and most of oil into mini processor. Add cilantro, green onions, lime juice, and oregano to processor; blend to coarse paste. Season salsa generously with salt and pepper.
- Place skillet with remaining oil and chile over medium-high heat. Add eggmatzo mixture and 2 tablespoons salsa. Stir gently until cooked to desired doneness. Spoon matzo brei onto plates. Top with dollops of salsa and serve.
- Often called a pasilla; available at some supermarkets, specialty foods stores, and Latin markets.