A little Semitic synthesis brings brei, broken bits of Jewish matzoh, soaked in eggs and scrambled or pancaked, with harissa, the ketchup of the Middle East and North Africa, in a quick and easy dish that you can whip off in the morning, or for a quick dinner before heading out here or there.
Remembering that less is more, flavor the egg wash, don’t drown it in harissa. If you’re mad about the stuff, just put a little more on to yours as a topping.
Take a quick read of how to cook eggs perfectly, before taking a crack at this egg dish!
Serves 2
Ingredients
- 2 Vital Farms pasture raised eggs
- 1/4 cup egg white
- 4g/1 tsp Himalayan pink salt
- 1 tbsp Mustafa’s Mediterranean Harissa (Or homemade)
- 5g/1 tsp Za’atar
- 1 matzoh
- Water
- Avocado or Rice Bran oil
MISE EN PLACE
- Medium Non-stick pan (Ceramic Titanium is best);
- Spatula
- French whisk
- Plates for plating
- Thermapen or Digital Thermometer
RECIPE
- Set your pan on a low/med burner and bring up to 68°C/154°F. Verify this with your digital thermometer.
- While warming, whisk together the eggs, egg whites, and seasonings.
- Run the matzoh under running water, then break it up into roughly 1/2″in size bits over the egg mixture. There can be lots of variation. Turn a couple of times with the spatula.
- Check the pan with the thermometer. If hot enough, maintain the heat. If not, increase slightly then decrease to get to desired temp.
- Add some avocado or rice bran oil.
- Add the eggs and matzoh mixture.
- Using the spatula, turn periodically, not constantly, to let the eggs and the matzoh integrate and rise. It is important to leave them alone so they will rise. This is a thick scramble.
- Plate.
VARIATIONS
- It can also be served with a dollop of hummus in the middle with a little puddle of olive oil.
- If you like you can also just turn a couple of times here and there, shape, and serve pancake style.
