Prepare the Ampalaya: Fill a large bowl over halfway then stir in 1 tablespoon of sea salt. This will be your soaking liquid. Cut the ampalaya lengthwise (in half) the scrape off the seeds and as much of the white parts inside with a spoon. Slice thinly (about ¼ inch thick) then put the slices into the salted water. Soak for a couple of minutes, drain and rinse to remove excess salt. Set aside to drain in a colander.
Add oil to a non-stick frying pan and once heated, saute the onions until translucent before putting in the garlic. Add tomatoes and saute for a minute or until it starts releasing its juice (mash a bit to release more flavor). Season with a pinch of salt and black pepper.
Place the ampalaya slices on medium heat and let cook without stirring for the first minute. Toss (or gently stir) for 2 to 3 more minutes or until crisp tender and color is still bright green. Taste and adjust seasoning, if needed.
Slowly drizzle the beaten eggs over, lower the heat and wait for about 20 to 30 seconds before mixing. Gently saute until the egg is cooked.
Transfer to a serving bowl. Best served with fried fish and hot steamed rice.
Notes
*Add more eggs if you want more protein. Ground meat, shrimp and small dried shrimps (dried alamang) can also be added. Saute the protein (except the eggs) first until cooked before adding in the ampalaya.