Recipe: Cherry Tomato Vinaigrette with oven-baked cheesy egg in minced meat bowl


I said I was going to eat healthy, but if it's all steamed and boiled, my meals would get dull and bland after a while. 

After scrolling through pages after pages of recipes online, I've decided there're not really what I wanted, so I improvised!

(serves 1)

- Around 10 cherry tomatoes
- A tablespoonful of vinegar (either white vinegar or red wine vinegar will do)
- Salt, pepper and italian herbs
- Spring onions (for garnishing)
- A clove of garlic, minced
- 1 egg
- A slice of cheese/ a handful of grated cheese
- 1/3 bowl of minced meat
- A few pieces of butterhead lettuce


1. Slice half of the tomatoes into half and leave the rest.

2. Add some oil into a heated saucepan. When hot, pour in the minced garlic and fry. Add in the sliced tomatoes and stir for around 2 minutes. Make sure that the juices are released. 

3. Add the salt, pepper, and vinegar, then pour in the rest of the tomatoes. Cook till the tomatoes are soft. If sauce dries up, add more water.

4. Thaw the minced meat and mix in pepper and salt. Shape it into a bowl and steam it for 6 minutes.

5. Next, beat the egg, add in salt, pepper, cheese and italian herbs, and pour it into the "bowl" made of minced meat.

6. Heat the oven till 200 degrees celsius and put in the "bowl".

7. After 5 minutes, take out the bowl. Ensure that the egg is cooked. 

8. Place lettuce on plate, with the minced meat bowl in the middle and tomato vinaigrette all around. Garnish with spring onions. 

9. Serve. 

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