Sautéed Bitter Melon with Eggs and Tomato

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A simple Filipino vegetable stir-fry featuring bitter melon slices sautéed with ripe tomatoes and scrambled eggs for a balanced, nutritious side. This Filipino-inspired vegetarian recipe, ready in about 20 minutes, pairs ripe tomatoes, diced, large eggs, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups bitter melon, sliced thinly and seeds removed
• 1 cup ripe tomatoes, diced
• 3 large eggs
• 2 garlic cloves, minced
• 1 small onion, sliced
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 2 cloves minced garlic and 1 small sliced onion, sauté for 2 minutes until fragrant and translucent.
2. Step 2: Add 2 cups thinly sliced bitter melon and stir-fry for 4-5 minutes until it starts to soften but retains slight crunch.
3. Step 3: Stir in 1 cup diced ripe tomatoes and cook for 3 minutes until tomatoes soften and release juices.
4. Step 4: Push vegetables to one side of the pan, crack 3 large eggs into the empty side, and scramble gently until just set, about 2 minutes.
5. Step 5: Mix eggs with vegetables, season with 1/2 tsp salt and 1/4 tsp black pepper, stir well to combine, and cook for another minute before serving.