Barbuljata

• By Claire Borg

For 4 people, you will need:

Eight eggs, two medium onions, six ripe red tomatoes (zenguli/plum variety), oil, sea salt, black pepper, some Maltese bread for toasting.

Place the tomatoes in a heatproof bowl, and cover them with boiling water. Prick each one so that the skins start to curl off. Leave them in the water for a few minutes, while you peel, chop and fry the onions until they are soft. Now peel, de-seed and chop the tomatoes, and add them to the onions. Sprinkle on some salt and pepper and cook over medium heat for 10 to 15 minutes. Beat the eggs and add them to the pot. Stir the mixture while it is cooking – as you would with scrambled eggs. Serve the barbuljata on thick slices of toasted bread.