Maltese Scrambled Eggs Balbuljata Recipes

BALBULJATA (MALTESE SCRAMBLED EGGS)

Steps:

• 1. Peel, seed and chop the tomatoes.
• 2. Cook onion in oil and a little butter until soft.
• 3. Add the garlic and tomatoes and cook for 5 minutes more.
• 4. Beat the eggs lightly with the salt and pepper and pour over the tomatoes and onions.
• 5. Add more butter if needed. Add parsley or mint and stir continuously over low heat until the eggs are barely set.
• 6. Serve hot.

SCRAMBLED EGGS - MALTESE-STYLE

Steps:

• 1. Get your oil heated in a medium-sized skillet, over medium heat. Add the onions and saute until limp.
• 2. While the onions are cooking, peel the skin off your tomatoes, cut in half and take the seeds out, then dice. Now add them to the onions. Sir and saute for 4-5 minutes.
• 3. While your tomatoes and onions are cooking, beat the eggs. Then you can add them to the skillet. Gently stir as the eggs scramble. Be patient. Add a bit of salt and pepper to taste and enjoy!

BALBULJATA | MALTESE EGG & TOMATOES

Steps:

• In a small bowl, whisk eggs with salt & pepper.
• Heat oil in a nonstick pan; add the onions and saute until translucent and starting to turn light brown.
• Add the chopped tomatoes and cook for 1~2 minutes or until just tender and the mixture thickens a bit.
• Add the whisked eggs and cook on medium heat, stirring constantly.
• Cook till the eggs are cooked and set but still moist, about 2~3 minutes.
• Sprinkle with chopped parsley and serve immediately along with some crusty bread.

MALTESE SCRAMBLED EGGS (BALBULJATA)

Steps:

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