Ingredients
Scale
- 1 large bitter melon (about 8 ounces)
- 4 plum tomatoes
- 3 eggs
- 2 tablespoons neutral oil
- ½ large onion, sliced fine
- 3 large cloves garlic, minced
- 1 tablespoon plus ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Instructions
- Wash and cut the bitter melon in half lengthwise. Scrape out the seeds with a small spoon. Slice the melon into thin ¼ inch pieces. Put the melon in a colander and salt with 1 tablespoon salt. Toss to combine and set aside for 10 mins. in the sink or over a larger bowl.
- Dice the tomatoes into ¼ inch pieces. Cut the tomatoes in half lengthwise, then into thin slices, and finally across the slices into cubes. Set aside.
- Bring a medium pot of water to a boil. Add the bitter melon and simmer for 1-2 minutes. Drain and set aside.
- Crack the eggs into a bowl and lightly scramble with a fork.
- Heat a large nonstick or well seasoned skillet over medium high heat. Pour in the oil and swirl to coat the surface of the pan.
- Add the onion and saute for 2-3 minutes until the onion has begun to soften. Add the garlic and cook for 1 minute. Then add the tomatoes and cook for 1-2 minutes until they start to soften and give off some liquid.
- Add the bitter melon and stir to combine.
- Add the egg and let cook for 1 minute undisturbed. Flip the egg gently with a spatula and continue to cook for another 1-2 minutes until the egg is cooked to your liking.
- Taste for seasoning and adjust as needed. Serve immediately.
Keywords: bitter melon, meatless, eggs