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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!

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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

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.
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