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!
- 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
Another version of this recipe would be:
- 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.