Maltese Scrambled Eggs (Balbuljata) - cooking recipe

Ingredients

2 large tomatoes, fresh and ripe
1 onion, finely chopped
1 tablespoon olive oil
2 tablespoons butter
1 garlic clove, finely chopped (optional)
8 eggs
salt and pepper, to taste
1 tablespoon parsley, minced (or substitute mint)

Preparation

Peel, deseed, and chop the tomatoes. Saute onion in oil and butter until soft. Add the garlic and tomatoes and cook all for additional 5 minutes Beat the eggs lightly with salt and pepper and pour them on to the tomatoes and onions, adding the remaing butter and parsley or mint. Stir continuously over low heat until the eggs are barely set, continue to stir once over the heat, until done.
Serve Hot.