Here's to making Passover a Jewish diet to look forward to one dish at a time!
TO PREP YOUR INGREDIENTS. preheat your oven to 350°.
Line your baking sheet with your silpat.
Season your chicken breast with salt, pepper, garlic powder and red pepper flakes.
Place your seasoned chicken on your lined baking sheet.
Bake for 15 minutes or till your chicken is 155° (your chicken's temperature will keep rising after you take it out of the oven to the desired temperature of 165°)
Transfer your chicken to your cutting board and use your two forks to pull your chicken apart until it's all shredded.
While it's cooking, pour your chopped tomatoes, chopped onions, 1/3 of your jalapeño slices, juice from 1/3 of your lime and chopped garlic into your saucepan and cook over medium heat for 10 minutes.
In your frying pan, combine your sliced onions and red wine.
Use your wooden spoon to occasionally move them around as they cook down till softened—about 3 minutes.
Set your red wine onions aside and clean out your frying pan.
Coat your frying pan with butter.
Fry your two eggs with salt and pepper over medium heat.
ASSEMBLE YOUR HUEVOS MAT'CHEROS. break one piece of matzoh in half and place them together like a puzzle on your plate as if it were one piece.
Scoop your tomato mixture onto your matzoh.
Scoop on your black beans.
Add on your shredded chicken.
Place your fried eggs on top.
Place your red wine onions on top of your fried eggs placing them between the yolks.
Place about 10 cilantro leaves on top of your red wine onions.
Sprinkle on your crumbled parmesan cheese.
Add a slice of lime as garnish.