Ampalaya Sa Itlog (Bitter Melon with Eggs)

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This is an authentic Filipino dish made with scrambled eggs and the Filipino triad (garlic, onions, tomatoes).

What you will need:

• 1 small bitter melon  
• 1 or 2 cloves of garlic, smashed then minced
• ½ of a medium onion, sliced thin
• 1 small tomato, diced
• 2 eggs, lightly beaten
• Salt, pepper
• 2 TBS oil for cooking or bacon grease

Prepare the bitter melon by splitting in half lengthwise.  Scrape all the seeds and pith with a spoon.  Slice very thinly.  If the bitter melon is very bitter to your taste, marinate it in salted water for a few minutes then drain. This type of bitter melon is very mild.

Heat the oil in a skillet then sauté the garlic lightly until fragrant, followed by the onions and cook until soft and transparent and the garlic is lightly tanned.  Add the tomatoes and cook while pressing and stirring until almost liquefied.  Drop in the bitter melon and cook until crisp-tender. Season with salt and pepper.

Push some of the vegetables around the sides of the skillet leaving the center barely cleared then drop in the lightly beaten eggs into it. Stir a few times and wait for the eggs to set a little then stir the vegetables in. Cook until the eggs are firmly set.

Or, you can remove the bitter melon from the skillet and set aside. Put more cooking oil and scramble the eggs. Break it apart then add the vegetables back in and heat through.

This dish can be eaten as the main dish alone with rice or a side dish with complementary main dishes like grilled pork chops or fried fish.

I like to eat it for breakfast with freshly cooked rice. Patis is a must.