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Sunday, August 28, 2011

Ampalaya with Eggs

1 1/2 cups ampalaya, sliced thin crosswise 1/2 cup tomatoes, sliced
2 tablespoons shortening 1/4 cup water
1 teaspoon garlic, minced 2 eggs, slightly beaten
1/4 cup onion, minced Salt to taste

Saute garlic and onion in 2 tablespoons of shortening or oil.
Add tomatoes and water, cover and cook for 2 minutes. Add sliced ampalaya,
cover and cook for 3 more minutes. Season with salt.
Add the beaten eggs spreading all over the vegetables.
Cook over slow heat until the eggs are slightly firm. Add an extra 2 tablespoons of oil if necessary to keep the eggs from sticking.
Avoid stirring the vegetables as it squeezes more of the bitter flavor of the vegetables and makes the dish unpalatable.
Yield: 4 servings.

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