Balbuljata
A traditional Maltese summer dish of ripe tomatoes, eggs, garlic, and fresh herbs. Simple, rustic, and full of flavour.
Ingredients
- 3 tbsp olive oil
- 1 small onion (120g), finely chopped
- 2 cloves garlic, minced
- 800g very ripe tomatoes, chopped (skins on)
- 4-5 eggs
- Small handful fresh mint (traditional) or parsley
- Salt and black pepper to taste
- Optional: pinch chilli flakes
Instructions
- Cook the base: Heat olive oil in a wide pan over medium heat. Saute onion for 4-5 minutes until soft. Add garlic and cook gently without browning.
- Add tomatoes: Add chopped tomatoes and season lightly. Cook uncovered for 10-15 minutes, stirring occasionally, until tomatoes break down and become slightly saucy but not dry.
- Add eggs: Lightly beat eggs in a bowl. Lower heat and pour eggs into the tomato mixture. Stir gently and cook until softly set. The texture should be moist and slightly creamy, not dry scrambled eggs.
- Finish: Remove from heat, stir in chopped fresh mint (or parsley), and adjust seasoning.
Balbuljata is a traditional Maltese summer dish made with ripe tomatoes, eggs, garlic, and fresh herbs. It is simple, rustic, and perfect when tomatoes are at their sweetest. It is often eaten for a light lunch or supper.
How to Serve
- With crusty Maltese bread
- With a drizzle of extra olive oil
- At room temperature or warm
- Sometimes with Ä¡bejna on the side
Traditional Notes & Tips
- Mint is very traditional and gives a distinctive Maltese flavour
- The dish should remain soft and juicy
- Best made in summer with very ripe local tomatoes