Balbuljata (Maltese Scrambled eggs)… a Maltese traditional dish which is best served when hot and is normally accompanied by a piece of traditional Maltese bread. It can be a side dish or a quick meal.

My mother cooked it for me a couple of days ago and boy I love it! It’s healthy and so so tasty! Pretty easy to prepare and most of you will love it!

Did you know about the Maltese twisted version of scrambled eggs!?

INGREDIENTS:

  • 2 or 3 large ripe tomatoes
  • 1 onion finely chopped
  • 1 tbsp. olive oil
  • 25 – 50 gr butter
  • chopped garlic to taste (optional)
  • 8 eggs
  • salt and pepper
  • 1 tbsp. parsley or mint chopped

HOW TO PREPARE:

  • Peel, deseed, and chop the tomatoes, cook onion in oil and a little butter until soft.
  • Add the garlic and tomatoes. Cook all for further 5 mins.
  • Beat the eggs lightly with the salt and pepper and pour them on to the tomatoes and onions adding the remaining butter and parsley or mint.
  • Stir continuously over low heat until the eggs are barely set, continue to stir once over the heat.
  • Serve Hot

Did you know about the Maltese twisted version of scrambled eggs!?Another version of this recipe would be:

INGREDIENTS:

  • 3 tbsp extra virgin olive oil
  • 1 large yellow onion, peeled and chopped
  • 600g plum tomatoes, peeled and chopped or 1 can of diced tomatoes
  • 6 eggs
  • Salt and freshly ground pepper

HOW TO PREPARE: 

  • Heat the olive oil on medium heat in a nonstick skillet.
  • Add the onions and cook until translucent, just starting to turn golden in colour.
  • Add the tomatoes and cook over low heat until the liquid evaporates.
  • Whisk the eggs in a bowl until well blended. Season with a little salt and pepper.
  • Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon.
  • Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes.
  • Serve immediately.