Matzah Babka (Savory)

Matzah Babka (savory)

8 pieces of matzah, broken into quarter-size pieces
4 extra-large eggs, cracked separately, one by one to check for blood spots
2 cups hot water
1 tablespoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon sweet paprika
¼ teaspoon sugar
¼ cup neutral oil
Optional: 1 medium onion, chopped and sauteed until golden brown

Break the matzah into a large bowl, and pour the hot water on it. Let it soak for 2 minutes.

While the matzah is soaking, break and whisk the eggs in a separate bowl.

Add the salt, pepper and sauteed onions to the egg mixture. Mix and add it to the matzah and water bowl. Mix everything with a spatula.

Preheat a medium-size skillet (10 inches), add the oil and gradually add the matzah/egg mixture. Flatten the mixture with the spatula so it is even. Let it brown on one side on medium heat for about 5-7 minutes.

Oil a large plate or flat skillet lid that is a little larger than the skillet that you are using and cover the skillet with it. Quickly flip the babka on the platter and slide it back carefully onto the skillet again. You should have a nice crust on top.

Lower the heat and cover it with a lid for additional 5-7 minutes, until the eggs cook through.

Slide the cooked babka on a serving platter. Let it cool for a few minutes, slice it into triangles and serve warm or cold.

We serve this with a fresh cucumber, radish, green onion and chopped dill salad. It can be served with dairy, parve or meat dishes.