Maltese Scrambled Eggs (Barbuljata)
I have strong memories of my uncle making this for breakfast. He would emphasise how the mint makes all the difference. The recipe was passed down from his aunt, and forever holds a place in my all-day-breakfast repertoire. The sweet onion combined with the acidity of the tomatoes and the refreshing mint lift scrambled eggs out of the mundane and into glorious territory. I love a touch of cumin, but this is optional. Needless to say, freshly baked obż on the side is a must, or you could serve it on toasted sourdough.
Ingredients 8
2 ripe tomato, large
1 red onion, finely chopped
1 tbsp olive oil
1 tsp ground cumin, optional
6 eggs
1⁄2 tsp salt
1 tbsp fresh mint, chopped
freshly ground black pepper, to taste
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Method 4
Bring a small saucepan of water to the boil. Score the on their bases and add them to the boiling water for 1 1⁄2–2 minutes. Remove with tongs to a bowl of iced water. When the tomatoes are cool enough to handle, peel them, scoop out the seeds and discard, and dice the flesh into 1 cm (1⁄2 in) pieces.
Sauté the with the and (if using) in a frying pan over a low–medium heat. Cook until the onion is soft.
Meanwhile, crack the into a bowl and whisk with the . Increase the heat of the pan and stir the into the , cooking for a couple of minutes.
Then add the , and some pepper. Scramble the eggs with the tomato until just cooked. Check the seasoning and serve.
