Burst Heirloom Tomato & Basil Cottage-Cheese Egg Bowls

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 3 cups cherry or grape heirloom tomatoes
• 3 garlic cloves, thinly sliced
• 2 tbsp olive oil
• 8 large eggs
• 2 cups full-fat cottage cheese
• 1/2 cup packed fresh basil leaves
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 4 slices crusty sourdough, toasted
• 2 tbsp balsamic glaze

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat until shimmering. Add the tomatoes and sliced garlic and cook undisturbed 2 minutes so the bottoms blister.
2. 2Shake the pan and continue cooking 4 to 5 more minutes, pressing gently with a spatula, until most tomatoes burst and release jammy juices. Season with salt, pepper, and red pepper flakes.
3. 3While tomatoes cook, bring a separate saucepan of water to a gentle simmer for poaching or prepare a nonstick skillet for soft-scrambling the eggs.
4. 4For soft scrambled eggs, whisk eggs with salt, cook over low heat while folding constantly until just set and creamy, about 4 minutes. Alternatively poach eggs 3 to 4 minutes for runny yolks.
5. 5Warm four shallow bowls. Divide the cottage cheese evenly among the bowls and create a well in the center of each.
6. 6Spoon the hot burst tomatoes and their garlicky juices over and the cottage cheese. Nestle two soft eggs into each bowl.
7. 7Tear fresh basil leaves over the top and drizzle lightly with balsamic glaze.
8. 8Serve at once with a slice of toasted sourdough on the side for scooping. The contrast of cool creamy cheese, hot tomatoes, and soft eggs is the point.