To help you celebrate Passover this year, we’ve found a few classic breakfast recipes that are a must for anyone who loves to cook. From sweeter treats to hearty savoury dishes, there’s something here for everyone to enjoy.
This breakfast dish is very popular in Israel and it’s easy to see why. Superbly spiced and loaded with rich flavours, just make sure you have plenty of Matzos to scoop up the leftovers.
2 cans of diced tomatoes
2 tbsp tomato pureé
1 large pepper
1 tbsp olive oil
1 clove of garlic, minced
1 tsp cumin
1 tsp paprika
Salt and pepper
Heat the olive oil in a pan on a medium heat. Finely chop the onions and add them to the pan. Cook until the onions have softened. Chop the pepper and add to the pan, cooking for a further five minutes.
Reduce the heat and add the diced tomatoes and tomato pureé to the pan. Mix well with the onion and pepper before adding the garlic, cumin and paprika. Season with salt and pepper to taste, then continue to cook for another five minutes until the tomatoes start to reduce down and the sauce has thickened.
Make a small well in the mixture for each egg. Crack the eggs into the wells and cook for a few minutes until the eggs have poached.
#2 Matzo Brei
This traditional breakfast is the perfect way to begin your day. For a vegan version of this recipe, simply replace the eggs with 200g of silken tofu.
2 Rakusen’s Passover Matzos
Salt and pepper
1 tbsp Passover Tomor Vegetarian Margarine
Break the Matzos into pieces and place into a large bowl. Cover the Matzos with water and leave to stand for about 30 seconds before draining the water.
Mix the eggs in a separate bowl with salt and pepper to season, and then add the drained Matzos and continue to mix.
Heat the oil in a frying pan until hot and then add the mixture. Continue to move the mixture around the pan and cook until the eggs have scrambled and the Matzo has begun to go crispy.
If you want a more substantial meal, Matzo Brei pairs fantastically with spinach and mushrooms, which can be added to the pan whilst frying.
#3 Smoked Salmon Hash
A wonderful twist on two classic breakfast dishes, Smoked Salmon Hash is packed with terrific flavours that’ll liven up any breakfast table.
200g smoked salmon
2 tsp chopped dill
1 tbsp Passover Tomor Sunflower Margarine
1 tbsp lemon juice
Chop the potatoes and salmon into small, bite-size pieces and finely chop the onion. Melt the margarine in a pan on a medium heat. Add the potatoes and onion, seasoning with kosher salt and pepper. Cover and cook for about 10 minutes, stirring halfway through, until the potatoes have begun to soften and turn brown.
Uncover the pan and cook on a higher heat until the potatoes have turned golden brown. Remove the pan from the heat and mix in the salmon. Add the dill and lemon juice and season to taste.