Anna Sultana's Barbuljata - Scrambled Eggs, Maltese Style

It's summer.

It's hot.

People still want to eat.

Bummer.

Ma had days when cooking was the last thing she wanted to do, too.

Either it was too hot, or she was catching up with a pile of chores.

Vegetables were no problem.

Something fresh from the garden or some leftover cooked vegetables.

Starch was easy, too.

Fresh bread or some leftover pasta or timpana.

Meat usually took the longest time to prepare.

So, Ma grabbed the egg carton.

And you should, too.

Hint:

If Ma had time she would peel and seed the tomatoes.

If she didn't, she didn't.

No one complained.

                        Barbuljata

Serves 4

Heat in a large skillet over medium heat

1 Tablespoon olive oil

Add

1 finely chopped onion

Fry until lightly browned.

Add

4 tomatoes, chopped

Simmer 5 minutes, stirring occasionally.

Add

8 eggs, lightly beaten

salt and pepper

Stir until cooked.

Serve immediately.