Balbuljata – Maltese Scrambled Eggs with Tomatoes & Onions
Balbuljata is a loved traditional Maltese dish consisting of eggs, tomatoes and onions. It is served with crusty bread making it a hearty and flavourful breakfast or light lunch.
[adrotate group="2"] [adrotate group="4"]
Ingredients
- 8 Tomatoes
- 4 Small Onions, sliced
- 3 Garlic Cloves, minced
- 4 Eggs
- 2 Tsp Tomato Paste
- 2 Tbsp Parmesan Cheese
- ¼ Cup Chopped Parsley
- Salt & Pepper
Method
- Cut a cross on the bottom of each tomato and place top side down in a bowl or pan. Pour over boiling water to cover the tomatoes. Cover with a lid and leave for about 20 minutes, until the skin is soft enough to peel.
- Peel and discard the skin of the tomatoes and chop into small pieces.
- Heat a little olive oil and butter in a pan over medium heat. Add the onions and cook until softened.
- Add in the garlic and cook for another minute. Add the chopped tomatoes, 2 teaspoons tomato paste and season with salt and pepper.
- Mix together and let the tomatoes cook for about 15 minutes, until you have a delicious sauce bubbling away. In the meantime, lightly beat the eggs in a small bowl.
- When the sauce is ready, add the eggs and cheese, and immediately start mixing everything together. Continue stirring until the eggs are cooked, for about 3 minutes. Be careful not to overcook it!
- Finish with a generous handful of parsley.
- Serve immediately with a side of crusty bread to mop up the plate!
- Enjoy!