In the heart of every Filipino kitchen, you’ll often find recipes passed down through generations, filled with tradition, comfort, and resourcefulness. One such dish that holds a special place in my kitchen is my simple recipe of Egg with Ampalaya—a dish that may seem modest but is rich in nutrients and heartwarming memories.
Ampalaya, also known as bitter gourd or melon, is a vegetable many Filipinos love or struggle to enjoy due to its naturally bitter taste. However, for those of us who’ve grown up eating it, especially when paired with eggs, it brings nourishment and a comforting sense of home. Cooking this dish reminds me of when I used to help in the kitchen, learning how to prepare simple meals that eventually became my comfort food.
Ingredients:
For my version of Egg with Ampalaya, I usually use the following ingredients:
•1 large Ampalaya (bitter gourd)
•3 large eggs
•1 medium-sized onion, sliced
•3 cloves garlic, minced
•1 tablespoon soy sauce (optional for extra flavour)
•Salt and pepper to taste
•A pinch of magic sarap or seasoning granules (optional)
•1-2 tablespoons of cooking oil
Preparation:
The secret to enjoying ampalaya is in the preparation. To reduce its bitterness, I start by slicing the ampalaya thinly.
I then soak it in a bowl of water with a bit of salt and let it sit for around 10 to 15 minutes.
After soaking, I gently squeeze out the liquid using my hands. This step is important—it removes most of the bitterness and makes the dish more palatable, especially for those who are not fans of its strong taste.
While the ampalaya is soaking, I prepare the other ingredients.
I beat the eggs in a separate bowl and season them with a little salt and pepper.
Then I prepare the usual base of many Filipino dishes: sautéed garlic, and onions.
Cooking Instructions:
To start cooking, I heat oil in a pan over medium heat. I sauté the garlic until it becomes fragrant and golden, followed by the onions. Once soft and the flavours have blended well, I add the sliced ampalaya to the pan. I stir it gently and let it cook for a few minutes until it becomes slightly tender.
Next, I pour the beaten eggs over the ampalaya, gently mixing everything. I simmer it and stir occasionally to ensure the eggs are cooked thoroughly but not overdone. I sometimes drizzle some soy sauce or seasoning granules to enhance the flavour. I turn off the heat once everything is well incorporated and the eggs are fully cooked.
A Dish That Nourishes Both Body and Soul
Egg with ampalaya is best served hot with freshly cooked rice. What I love most about this dish is how quick and easy it is to make, yet it provides a nutritious and filling meal. Ampalaya is known for its health benefits—it’s rich in vitamins, helps lower blood sugar levels, and is packed with antioxidants. Pairing it with eggs gives the dish protein, making it a balanced meal.
This simple recipe holds a special place in my daily life. It reminds me that I can cook something healthy and meaningful without needing a long list of ingredients or complex methods. Every time I cook an egg with ampalaya, I appreciate the humble beauty of Filipino home cooking and find joy in preparing meals that nourish not only the body but also the heart.