2 medium-sized bitter gourds (ampalaya)
2-3 eggs
1 medium onion, sliced thinly
2 cloves garlic, minced
2 tablespoons cooking oil
Salt and pepper to taste
Soy sauce (optional)
Slice the ampalaya (bitter gourd) in half lengthwise. Using a spoon, scrape out the seeds and the white pith inside. Then, slice the ampalaya into thin, half-moon-shaped pieces. If you prefer it less bitter, you can soak the sliced ampalaya in salted water for about 10-15 minutes, then rinse and drain.
In a pan, heat the cooking oil over medium heat.
Sauté the minced garlic until it becomes fragrant and slightly golden.
Add the sliced onion and cook until it becomes translucent.
Add the sliced ampalaya and sauté for about 5-7 minutes until they become slightly tender. You can add a splash of soy sauce if you like. Soy sauce will help balance the bitterness of the ampalaya.
Beat the eggs in a separate bowl and then pour them over the sautéed ampalaya. Let the eggs cook without stirring for a minute or two.
Once the eggs start to set, gently stir and mix them with the ampalaya. Continue to cook until the eggs are fully cooked and the ampalaya is tender.
Season with salt and pepper to taste.
Serve your Ampalaya with Egg hot as a side dish or with steamed rice as a main meal.