This is another Maltese classic dish. It is very easy and quick to prepare. I love it and I could eat a whole Ħobża maltija [Maltese bread loaf] with this dish. That is how it is eaten in Malta. It is a very old dish and I can remember eating it everywhere...from my mum, to both of my nannas and also my mum-in-law. Eggs and tomatoes go very well together, in fact there are loads of dishes which consist from these two ingredients from the Tunisian dish Ojja to Huevos Rancheros which is a very famous dish in Spanish speaking countries. So here is what you will need...
- 4 eggs
- 1 large tin chopped tomatoes
- 1 small onion, chopped
- Salt & pepper
- 1 tbsp vegetable oil
- Crusty bread, to serve
How to...
- Fry the onion in the oil for a few minutes until soft and transparent.
- Add the tomatoes, sugar, salt & pepper and simmer covered for about 10 minutes on medium heat.
- Turn the heat to low and crack the eggs in the pan and stir to combine the tomato sauce with the eggs until the eggs are set,
- Serve with crusty bread.
Enjoy!!
R&A
The dish will taste better if fresh tomatoes which are in season are used. The secret of balbuljata is to cook the tomatoes thoroughly until no liquid is left in the pan before adding the eggs, you can even add some grated cheese to the beaten eggs before adding to the pan.
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