Ginisang Ampalaya with Egg and Tomatoes

Ginisang ampalaya with egg and tomatoes turns bitter melon into a quick vegetable dish for a rice meal. The tomato adds moisture, while egg makes the pan more filling. Slice the ampalaya thinly and cook it only until tender enough for your taste; long cooking can make it limp. This version serves about three people as a side dish.

Ingredients

• 1 medium ampalaya (bitter melon), about 250 to 300 g
• 2 eggs, beaten with a pinch of salt
• 2 medium ripe tomatoes, cut into small wedges
• 1 small onion, sliced, and 3 garlic cloves, minced
• 1 tablespoon neutral cooking oil, plus 2 to 3 tablespoons water if needed
• Salt and ground black pepper to taste; cooked rice for serving

Prepare the vegetables

Wash the ampalaya, cut it lengthwise, and scrape out the seeds and soft white center with a spoon. Slice the green flesh into thin half-moons. If you want a gentler bitterness, toss the slices with a small pinch of salt and let them stand for 10 minutes. Rinse quickly and squeeze lightly, then dry them with a clean towel. This step is optional: skipping it keeps a stronger ampalaya flavor.

Cook the ginisa

1. Heat a wide pan over medium heat and add the oil. Cook the onion for about two minutes, until softened. Stir in the garlic for 30 seconds, taking care not to brown it.
2. Add the tomato wedges and cook for two to three minutes, stirring until some juices release. If the pan becomes dry, add a spoonful of water.
3. Add the ampalaya. Spread it evenly, cover for two minutes, then uncover and stir. Continue cooking for another two to four minutes until the slices are tender-crisp. Taste a piece before deciding whether it needs more time.
4. Lower the heat. Pour the beaten egg over the vegetables and leave it undisturbed briefly so soft curds form. Fold the mixture gently until no runny egg remains. Season with pepper and a little salt, then serve warm with rice.

Useful adjustments

For distinct egg pieces, scramble the eggs in a separate pan and fold them through at the end. For a softer vegetable, add another tablespoon of water and cover briefly, but avoid simmering until the slices lose their shape. Use a broad pan rather than crowding a small one; extra space helps moisture evaporate. Refrigerate leftovers promptly in a covered container and reheat until hot. If you enjoy simple vegetable meals, try our ginisang kalabasa with corn and malunggay next.