Balbuljata

Soft scrambled eggs with ripe tomatoes, garlic and herbs.

• Serves: 3-4 people
• Preparation: 10 min
• Cooking: 20 min

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

Method

1. Cook the chopped tomatoes in olive oil until their liquid reduces.
2. Add garlic and cook briefly so it stays fragrant rather than bitter.
3. Beat the eggs with salt and pepper, then pour them into the tomatoes.
4. Stir gently over low heat until softly set and finish with parsley.