Ingredients
3 tablespoons olive oil
1 large onion (peeled and chopped)
1 Mazzita (blood sausage)
400g chopped tomatoes
4 eggs
Fresh Parsley chopped
Salt and freshly ground pepper
Method
Heat the oil over medium heat in a saucepan. Add onions and cook until translucent. Open the blood sausage (mazzita) and remove the skin. Add the contents of the sausage to the onions and fry briefly breaking into small pieces as you fry. Put in the tomatoes and cook over low heat until the liquid evaporates.
Whisk the eggs into a separate bowl until well blended. Season with a little salt and pepper and the chopped parsley and add to tomato mixture.
Continue cooking over medium heat, stirring continuously with a wooden spoon while making sure that mixture is well combined. Remove from heat as soon as the eggs are cooked through. It should be the consistency of scrambled eggs. Serve immediately with Maltese bread.
No comments:
Post a Comment