• 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


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 , , . Bookmark the permalink.

13 Responses to Balbuljata

  1. WapGiovan says:

    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.

  2. admin says:

    Balbuljata is normally served on its own, its a quick meal normally you would have lots of fresh Maltese bread with it.

  3. Karen Cain says:

    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!!

  4. kevin morby says:

    tried this easy to make and very light, well impressed.

  5. eliz says:

    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

  6. Vivie Frendo says:

    Apart from those main ingredients I add aubergines partially cooked before and corned beef its more filling and it tastes great!

  7. P Zammit says:

    Is this similar to Frogga?

  8. Vanessa says:

    What about the fresh ricotta or ‘gbejniet’ ? We also add broad beans or ‘centinarja’

  9. 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.

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