Burst Heirloom Tomato Cottage-Cheese Breakfast Bowls with Jammy Eggs

Bursting ripe heirloom tomatoes in hot oil coaxes out a sweet, garlicky pan sauce that loves a cool scoop of cottage cheese. Jammy eggs, basil, and a drizzle of balsamic finish this bright, savory breakfast bowl.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 345 cal
• 24g protein
• 18g carbs
• 20g fat
• 3g fiber

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Ingredients

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

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat until shimmering. Add the tomatoes and cook undisturbed for 2 minutes so the bottoms begin to blister.
2. 2Add the sliced garlic, salt, black pepper, and red pepper flakes. Shake the pan and continue cooking until most tomatoes burst and release their juices into a glossy sauce, 5–7 minutes total.
3. 3While the tomatoes cook, bring a small saucepan of water to a boil. Gently lower in the eggs and cook exactly 7 minutes for jammy yolks.
4. 4Transfer the eggs to an ice bath for 1 minute, then peel carefully under cool running water.
5. 5Warm or toast the bread slices until golden and crisp on the edges.
6. 6Spoon generous mounds of cottage cheese into four shallow bowls. Ladle the hot burst tomatoes and their garlicky juices over the cottage cheese.
7. 7Halve the jammy eggs and nestle two halves on each bowl. Tear fresh basil over the top and finish with a drizzle of balsamic glaze.
8. 8Serve immediately with the toast on the side for scooping up every creamy, tomatoey bite.