Balbuljata (Maltese Scrambled Eggs with Tomato)

Name: Balbuljata (Maltese Scrambled Eggs with Tomato)
Prep time: 10 min
Cook time: 20 min
Yield: 3-4 people
Cuisine: Maltese
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

Make traditional Maltese balbuljata with ripe tomatoes, softly scrambled eggs, garlic, and mint. A quick, rustic meal ready in 30 minutes.

Prep: 10 minutes Cook: 20 minutes Servings: 3-4 people

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Watercolour illustration of soft scrambled eggs with tomatoes and fresh mint.

Ingredients

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Measures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.

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 ġbejna 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