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This is probably the simplest, classic casserole that a Jewish hostess has invented. Its main ingredients are eggs and matzo.

Ingredients

• 8 sheets of matzo
• 4 large eggs
• 1 medium onion
• a bunch of parsley
• extra virgin olive oil
• salt, freshly ground black pepper

Directions

1. Coarsely break the matzo, put it in a large colander, put the colander in a bowl. Pour boiling water over the matzo, hold for 2 minutes. and drain the water. The matzah should be soft, but not creep. Transfer the matzo to a bowl.
2. Peel and finely chop the onion and garlic. Heat olive oil in a skillet, fry the onion and garlic over medium heat until golden brown. Chop the parsley finely.
3. Whisk the eggs in a large bowl, add salt, pepper, sauteed onions and garlic, parsley, matzo and stir.
4. Grease a cast iron skillet and transfer the matzo to it. Cook over low heat, covered with a lid, 5-7 minutes.
5. Flip the casserole onto a plate and return it to the pan, uncooked side down. Continue cooking, covered, for another 7-10 minutes.
6. Cut the casserole into segments and serve with fresh salad and stuffed eggs for breakfast.