| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy, Grains |
|
Eggs, Kosher/dair, Passover, Vegetables |
1 |
Servings |
INGREDIENTS
| 5 |
lg |
Matzo crackers |
| 4 |
|
Eggs, lightly beaten |
|
|
Salt |
|
|
Oil, for greasing |
| 3 |
oz |
Hard cheese, grated |
| 1 |
tb |
Vegetable oil |
| 1 |
md |
Onion, chopped |
| 1 |
|
Clove garlic, chopped |
| 1 |
|
Green pepper, seeded and chopped |
| 1 |
lb |
Peeled tomato, seeded and chopped |
| 1 |
tb |
Fresh parsley, chopped |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
SAUCE
Soak matzo in water for 10 min, drain well and break into pieces.
Heat oil in a pan, and cook onion and garlic 2-3 min until transparent,
stirring constantly. Add green pepper and cook 2-3 min more. Add tomatoes
and parsley. Cook over low heat 20 min or until tomat oes are cooked.
Season to taste.
Season eggs with salt, then stir in matzo pieces. Pult half the mixture
into a large greased ovenproof dish. Sprinkle with half the grated cheese,
then cover with the remaining matzos. Sprinkle with remaining cheese and
pour tomato sauce over. Bake uncovered in 325F oven for 25-30 min until hot
and bubbly.
NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd,
London: 1986
Recipe by: Ann Kaye and Hatty Rance Posted to MC-Recipe Digest V1 #535 by
"Master Harper Gaellon" <gaellon@inch.com> on Mar 22, 1997
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