Balbuljata is ingrained in many heads from when they were young. A Maltese version of scrambled eggs.
Before my mother was married she had a hen laying farm with her sister. This farm still existed when I was young and it would always be great fun helping my auntie collect and pack the eggs, and being able to run around the chickens. It was common for us to be given raw eggs to swallow as it was believed to be a great source or protein. More common studies have now shown that cooking eggs make the protein more easily absorbed by the body.
Shrove Tuesday is an important time in the Maltese Calendar for Christian followers. Malta’s predominant religion is Catholicism and the day after Shrove Tuesday is Ash Wednesday, the beginning of Lent. Lent is a period which lasts approximately 40 days, commences on Ash Wednesday and finishes on Easter Sunday. It is a time where Christians reflect on Jesus’ fasting in the wilderness (from the beginning of Ash Wednesday), until Easter Sunday where we acknowledge Jesus’ resurrection after his crucifixion. During this time we tend to eat more fish, vegetable dishes and avoid red meat (especially on Fridays and Ash Wednesday).
The version of balbuljata I have made is the most common version of balbuljata. However, a few different versions include frying with corned beef and also adding marrows.
Just add a few extra ingredients to your eggs and you have a wonderful breakfast, brunch or snack. Balbuljata is usually served with crusty bread but I have decided to eat it with pancakes for Shrove Tuesday (Pancake Day). I added a parsley vinaigrette too.
- For the parsley vinaigrette:
- 1 bunch parsley chopped
- 1 clove garlic crushed
- 1 teaspoon honey
- 2 tablespoons white or red wine vinegar
- 5 tablespoons olive oil
- For the Balbuljata:
- 2 small onions finely chopped
- 2 garlic cloves crushed
- 4 tomatoes chopped
- 1 tablespoon of parsley and/or mint
- 6 eggs lightly beaten
- Olive oil and seasoning
- Serve with pancakes of your choice (or crusty bread)
- Firstly make the parsley vinaigrette by mixing all the parsley ingredients together and pulsing quickly with a hand blender.
- Add seasoning and adjust to taste if you wish.
- Set aside.
- In a frying pan, fry the onion until softened (about 5 minutes).
- Add the garlic and fry for 1 minute.
- Add in the tomatoes and fry for 3 or so minutes until softened.
- Mix in the herbs and eggs. Fry for a few minutes. You don't want the eggs to be overly cooked.
- Serve over your pancakes with the green vinaigrette or serve with crusty bread.