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Balbuljata
Ingredients:
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, peeled and chopped
- 600g plum tomatoes, peeled and chopped or 1 can of diced tomatoes.
- 6 eggs
- Salt and freshly ground pepper
Method:
1. Heat the olive oil on medium heat in a nonstick skillet.2. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes.
3. Insert the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.
4. Whisk the eggs in a bowl until well blended. Season with a little salt and pepper.
5. Include the eggs with the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon.
6. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate. Serve immediately..
Difficulty: Easy
This entry was posted in Maltese, Quick Meal, Recipes, Side Dishes, Vegetables and tagged food, Recipes, traditional maltese recipes. Bookmark the permalink.
Thanks for the recipe – site is looking good.
What would really be nice is to have with each recipe is the other dishes that would traditionally be served with that particular dish.
Or perhaps this can be done here, in the comment section of each recipe.
Balbuljata is normally served on its own, its a quick meal normally you would have lots of fresh Maltese bread with it.
I thought you would have given us the recipe for this, not just ask us to leave a comment.
I don’t even know what it is.
I’ll have to ask my mum!!
ooops!!! Just seen the recipe.
Sorry!!!
but there is a recipe!!!!!
tried this easy to make and very light, well impressed.
havent done this for a very long time,you brought memory’s as my dad use to do it for us when we wewre young,i use to love it.i’ll do for sure,tks.eliz
Apart from those main ingredients I add aubergines partially cooked before and corned beef its more filling and it tastes great!
that’s what mum does too but instead of aubergines she sometimes adds courgettes…mmmm yummy!
Is this similar to Frogga?
What about the fresh ricotta or ‘gbejniet’ ? We also add broad beans or ‘centinarja’
All those versions sound terrific. I like using fresh peeled tomatoes with fresh julienned basil and use shallots instead of onions because Canadian onions are not as sweet as Maltese.