Maltese Scrambled Eggs (Balbuljata)

1. 1

   Peel, deseed, and chop the tomatoes. Saute onion in oil and butter until soft. Add the garlic and tomatoes and cook all for additional 5 minutes Beat the eggs lightly with salt and pepper and pour them on to the tomatoes and onions, adding the remaing butter and parsley or mint. Stir continuously over low heat until the eggs are barely set, continue to stir once over the heat, until done.

2. 2

   Serve Hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.