ampalaya (bitter melon)seeded and cut into serving pieces~2 mediumest.
tomatodiced into small cubes~2 mediumest.
onionsliced thinly and lengthwise~1 mediumest.
garliccrushed and minced~3-4 clovesest.
eggat room temperature~2est.
cooking oil~2 tbspest.
salt~½ tspest.
ground black pepper~¼ tspest.
Steps
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1
Cut the ampalaya in half, remove the seeds, and cut into serving-sized pieces.
2
Dice the tomatoes into small cubes.
3
Slice the onions thinly and lengthwise.
4
Crush and mince the garlic.
5
Heat oil in the pan and add the garlic, cooking it slowly at low temperature to prevent burning.
6
Add the onions and cook, stirring until they soften and the layers begin to separate.
7
Add the tomatoes and stir-cook until softened and the liquid has mostly evaporated.
8
Add the ampalaya and cook for about a minute.
9
Season with salt and ground black pepper.
10
Crack the eggs into the pan and let them settle without stirring initially. Once they begin to set slightly, fold them in with the rest of the ingredients.
11
Continue cooking and mixing until the eggs are fully incorporated with all ingredients. Transfer to a serving plate and serve.
PrimedTableBETA
