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EGG & AVOCADO ON MALTESE TARJA

  • Prep Time
    5 mins
  • Cook Time
    15 mins
  • Serving
    1
  • View
    275

A little twist on the favorite Maltese Froga tat-Tarja or Tarja Moqlija…. The Maltese Tarja Moqlija (fried vermicelli) is a simple dish which can be prepared in minutes with just a few staple ingredients.  Serving it this way takes it up a notch higher…

 

Ingredients

Tarja

Guacamole

    Directions

    In this recipe you have to make smaller sized individual Tarja using a small 10cm frying pan.

    Step 1

    Bring some water to boil in a pot and throw in the vermicelli pasta. Cook until very al dente. Drain, but reserve just a little of the cooking water.

    Step 2

    Add some olive oil to the pasta, freshly ground pepper, salt, chilli if you wish and about a tbsp of grated Parmesan/Pecorino/Grana. Add a little of the reserved water if it is difficult to mix. Add the egg now, if you wish to add an egg to your tarja.

    Step 3

    Heat a little oil in a small frypan (10 cm approx) and throw in the pasta, spreading and slightly flattening it, to cover the whole bottom of the frypan. Leave to cook for about five minutes on a medium to low flame.

    Step 4

    Using a spatula, flip it over and cook on the other side. I always add another dash of oil before slipping it back in as the oil helps give it a golden colour.

    Step 5

    Whilst the tarja is cooking, prepare the guacamole by combining all the ingredients together.

    Step 6

    When golden on both sides, slide onto a plate and keep warm. Using same pan, fry an egg (or if you prefer you can poach whilst the tarja is cooking). When egg is ready, spread some guacamole on top of the tarja and place the fried or poached egg over that. Sprinkle with freshly chopped parsley and serve.

    Jacqui

    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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