Heat 2 tablespoons of oil in a small skillet over medium heat.

Add green and red peppers, onion, jalapeño, and ¾ teaspoon kosher salt.

Sauté for about 5 to 6 minutes, mixing often. Add garlic and 1¼ teaspoons cumin, and continue to sauté for another 4 to 5 minutes, or until peppers are tender and softened.

Remove from heat and set aside.

Meanwhile, prepare the matzo brei batter. Place matzo sheets in a large mixing bowl and use your hands to break up matzo into very small pieces.

Pour boiling water over broken matzo and stir to soak pieces.

Drain matzo in a colander or sieve and return drained matzo to mixing bowl.

Add beaten eggs, remaining 2 teaspoons salt, remaining ½ teaspoon cumin and black pepper. Mix to blend.

Heat 3 tablespoons of oil in an 8-inch skillet over medium-high heat until oil is very hot.

Add a quarter of the matzo batter, smoothing into an even layer over the bottom of the pan.

Spread half of the sautéed peppers over the matzo layer, then sprinkle ½ cup cheddar over the peppers.

Cover with another quarter of the matzo batter, spreading to create a smooth top layer in the pan.

Reduce to medium heat and allow matzo brei to cook undisturbed for 5 to 6 minutes.

Using a spatula, gently lift up matzo brei to check bottom. If a nicely browned, cohesive crust has formed, it is time to flip.

Using a spatula, gently slide and lift the matzo brei onto a plate. Then carefully flip and invert back into the pan.

Continue cooking on flipped side for another 4 to 5 minutes.

Check again for browned-bottom doneness.

Remove from heat and carefully transfer to serving plate.

Repeat with remaining batter, peppers, and cheese for second matzo brei (much easier to make and flip two small than one very large one!).

Cut into quarters and serve hot with sour cream.

Recipe published in JOY of KOSHER with Jamie Geller magazine Pesach 2016. Subscribe Now.