Food

BALBULJATA MALTESE SCRAMBLED EGGS

Date: 26 Jan 2015 Author: Jacqui Categories: Food, International Cuisine, Savory Snacks & Nibbles Comments

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This is a Maltese Recipe, one that I never made myself … until today!  I recently saw it posted by a Maltese Chef who has many years of experience in culinary arts, Anton B. Dougall and it actually enticed me to give it a try!

Balbuljata, is metaphorically used in our language to mean ‘a big mess’.  Used often when one has made a mess of things like for example in some school exam.  The culinary Balbuljata is in fact a mix of sauteed tomatoes, onions and garlic and then beaten eggs added to it until they start to set.  This is then served on Maltese toasted bread.  I have adapted Mr Dougall’s recipe and added just a few ingredients more to it.

Ingredients

(Serves 2)

  • Olive Oil
  • 12 cherry tomatoes, chopped*
  • 4 eggs
  • 1 tbsp Parmesan Cheese (optional)
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • Dash red wine
  • Dash Balsamic Vinegar
  • 1/2 tsp Chilli (optional)
  • Fresh chopped parsley
  • Butter
  • Salt & Pepper

* you can use 3 normal tomatoes, I only had cherry tomatoes.

Method


In a pan, saute the onions until soft and then add the minced garlic and the tomatoes.  Cook until the tomatoes soften and then add a splash of wine and a dash of Balsamic Vinegar.  Season and cook for about 10 minutes or until the tomato mix starts getting dry.

In the meantime, beat the eggs lightly in a bowl, add the Parmesan cheese, if using and add this to the tomato mix in the pan.  Lower the heat and add the chopped fresh parsley and a knob of butter. Stir continuously, same as when you make scrambled eggs until the eggs start to set.

Serve on top of toasted buttered bread.  Delicious!

 

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