Balbuljata | Maltese Egg & Tomatoes

Balbuljata is a popular Maltese breakfast that is made with eggs and tomatoes. It is a quick and easy breakfast idea that kids will love. Serve with toast.

My son loves eggs and he would be happy to have them every single day for all the meals. But my daughter is picky and she only likes when they are hard boiled. It is always a challenge to make something that they both like.

But this easy and healthy breakfast idea with eggs was a hit with both my kids. Soft scrambled eggs with tomatoes is a new combination but definitely a tasty one. This is now on our breakfast rotation.

Maltese Cuisine:

This eggs with tomatoes is a popular dish from Malta. If you didn’t know about Malta, here’s a little Wiki knowledge: ‘Malta is a southern European island country comprising an archipelago of 7 islands in the Mediterranean sea. The country covers just over 316 sq. km (122 sq.miles), making it one of the world’s smallest and most densely populated country. Malta is a popular tourist destination with its warm climate and architectural & historical monuments.’

Maltese cuisine is highly influenced by Sicilian and English cuisine as well as Spanish, Maghrébin & Provençal cuisines. Having to import most of its foodstuffs, being positioned along the important trade routes and having to cater for the resident foreign powers who ruled the islands, opened Maltese cuisine to outside influences.

Ingredients & Instructions:

This is a very simple scrambled egg recipe that needs just a handful of everyday ingredients: eggs, onions and tomatoes. It is a great dish to serve any time of the day, but mostly for breakfast.

Recipe for balbuljata could not be easier. The dish comes together in just about 20 minutes.

• 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.
• Stir in 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.

How to Serve the eggs?

Traditionally, in Malta, balbuljata is served with a crusty Maltese bread. I didn’t have any crusty bread, so I served with some sandwich thins. My son spooned over some of the eggs onto the bread, sandwiched it and thoroughly enjoyed his breakfast.

Ideas & Tips:

Here are some of my tips to make the best scrambled eggs:

• Make sure that you cook on low~medium low flame. Any higher the eggs will harden the protein in the eggs making them tougher.
• Use a non-stick pan to cook your eggs to avoid scorching, burning and sticking to the bottom.
• Remove the pan from heat about 1 minute before they reach the desired consistency since eggs continue to cook in the hot pan.

Egg based breakfast Ideas:

Here are a few more breakfast recipes with eggs that you might enjoy:

• Open face Egg Sandwich
• Dutch Baby Pancakes

Sending this to Valli’s Kid’s Delight event that I am hosting this month. Theme is ‘Kid friendly breakfast dishes‘. Also linking to this month’s BM# 110 and don’t forget to check out what my fellow marathoners have cooked up today.