Matzo Brei with Tomatoes and Salsa Recipe

Directions:

1. 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.
2. 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.
3. 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.
4. *Often called a pasilla; available at some supermarkets, specialty foods stores, and Latin markets.
5. Per serving: 445.49 kcal calories, 58.6 % calories from fat, 20.0 g fat, 5.90 g saturated, 447.53 mg cholesterol, 28.14 g carbohydrates, 3.19 g dietary fiber, 3.02 g total sugars, 25.66 g net carbohydrates, 16.85 g protein Nutritional analysis provided by Bon Appétit