Ingredients

• 3 large eggs
• Just shy of 1 cup milk (milk alternative is fine!), divided
• 2 generous pinches of sea salt, divided
• Pinch of sugar
• 3 sheets matzo, broken up into large chunks
• 2 tablespoons butter (butter alternative is fine!)
• About 1/2 cup Joyva Tahini
• 2 pinches of cinnamon
• A few drops vanilla
• A generous pour of date syrup (aka silan)
• A handful of toasted, chopped pistachios

Directions

1. Whisk the eggs, 1/2 cup of the milk, salt, and sugar in a medium bowl until combined. Add the matzo and mix well to coat. Let the mixture soak until it’s absorbed some of the egg mixture, but hasn’t gone completely soggy, about 3 to 5 minutes.

2. Meanwhile, stir together the tahini, just under a 1/2 cup of milk, a pinch of salt, cinnamon, and vanilla. The mixture should be thicker than water, but not so thick that it can’t be easily poured.

3. Next, place a medium nonstick pan over medium heat, add in the butter and coat the pan.

4. Add the matzo, taking care not to dump in all of the egg mixture with it. Cook, stirring frequently, until it begins to brown at the edges, about 5 minutes at most.

5. Plate the matzo and garnish with the tahini mixture, silan, and pistachios. Serve immediately.