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 crusty Maltese bread.
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Ingredients
- 2 Large Eggs
- To taste Salt & Pepper
- 2 tsp Oil
- 1 Small Onion, finely chopped
- 1 Medium Tomato, finely chopped
- 1 tbsp Parsley, finely chopped
Instructions
- 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.
Notes
Ideas:
- Add veggies like finely chopped eggplant or zucchini along with the tomato and cook till tender. Then add the whisked eggs and proceed with the recipe.
- Replace onions with shallots for a milder onion flavor.
- Add cheese - fresh ricotta or any lightly melting cheese would be great.
- Add meat or beans to make it even more protein rich.
- 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.
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