Bitter Melon and Eggs

Bitter melon, as the name suggests, is very better.  It is widely used in Asian cuisine, particularly in China and India.  In the Philippines, we usually cook bitter melon “ampalaya” with beef (ampalaya con carne) or with eggs either omelet or stir-fried. Tonight’s dinner was bitter melon with eggs. 

First, I cut two bitter melon in half lengthwise, removed the seeds and sliced each half crosswise in thin pieces.   Then, I sautéed sliced onion, garlic and chopped tomatoes on a tablespoon canola oil.  Five minutes later I added the sliced bitter melon on to the pan.  Stir, stir, stir.  Next, were two cups of chicken broth.  Last to join the party on the pan were three eggs cracked on top.

Eaten with steamed rice and Filipino-style pork sausage.