browned onions + sriracha = fork worthy matzo brei

2 + sheets matzo
2 to 3 tablespoons unsalted butter / olive oil
2 + large eggs
Large pinch fine sea salt, more to taste

Large pinch black pepper
small-ish sliced onion

set aside two eggs and two sheets of matzo per serving. Start by running the matzo under cold water to soften it slightly. (Some people skip this step, or take it further by soaking the matzo. It all depends on how much crunch you like.)

Beat the eggs in a bowl. (If you like it fluffier, add another egg.) Add the matzo to the eggs, breaking up the sheets, and season with salt and pepper. Set this aside while you make the onions.

To make the browned onions, heat a pan without any oil. Add a small sliced onion (or some sliced scallions or a shallot), and let it cook for a couple of minutes without moving it. This gives it a deep-brown color at the edges, but doesn’t fully caramelize it or make it mushy. Add a slug or two of oil or a chunk of butter, then toss the onions energetically to soften them slightly. Now add the egg-matzo mixture to the pan. Let it cook, stirring occasionally, until done to taste, usually 1 to 3 minutes. Serve it all with loads of pepper and Siracha sauce, then sprinkle with some flaky salt on top.

Skip the syrup! With all those onions, sweet isn’t where this matzo brei wants to be.