Tomato Egg Stir-Fry with Bitter Melon

Tomato Egg Stir-Fry with Bitter Melon

by Mueller Market Chef Julia

MARKET Ingredients: 

• 6 eggs (@geosmin_regenerative)

• 2/3 cup bitter melon, deseeded and thinly sliced (@b5farm)

• 2 tbsp scallions, finely chopped (@bouldinfoodforest)

• 1 cup cherry tomatoes, halved (@bouldinfoodforest)

• Aji de Sol Hot Sauce (@NativeRootsSalsaCo)

Other Ingredients:

• 2–3 cloves garlic, minced

• Extra virgin olive oil

• 1 tsp salt, plus more to taste

• Black pepper

• Crushed red pepper flakes (optional)

Directions:

1. Prepare the Bitter Melon: Toss the sliced bitter melon with 1 tsp salt. Next, bring a pot of water to a boil to blanch for 30 seconds, then drain.

2. Heat a drizzle of olive oil in a skillet over medium-low heat. Sauté the garlic for 2–3 minutes. Add the bitter melon and tomatoes then cook until the tomatoes soften.

3. Cook the eggs: Whisk the eggs with a pinch of salt and pepper. Pour over the vegetables and sprinkle with scallions. Cook until the edges begin to set.

4. Gently fold the eggs toward the center with a spatula until just cooked through.

5. Garnish with additional scallions, crushed red pepper flakes (if using), and a drizzle of Ahi de Sol Hot Sauce. Serve and enjoy as is or over a bowl of fluffy rice.