Light bites / RICETTI
Maltese tomato scrambled eggs
Softly scrambled eggs with onions and ripe tomatoes.
◷ 30 min / 4 servings
Method
- Soften onion in oil over low heat for 10 minutes.
- Add tomatoes and simmer uncovered for 12 minutes to reduce the liquid.
- Beat eggs and season. Pour into the pan over low heat.
- Stir gently for 3–5 minutes until eggs are set. Finish with parsley and serve with bread.
✳ From the kitchen
Reduce most of the tomato liquid before adding eggs.
Tradition reference
Chateau Buskett · Maltese dishes ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.