Burst Heirloom Tomato Cottage-Cheese Breakfast Bowls

Burst tomatoes take their name from the hot-skillet trick that blisters their skins until they pop with sweet juices. Here blistered heirlooms crown creamy cottage cheese with eggs, basil, and a balsamic drizzle for a bright breakfast bowl.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 340 cal
• 24g protein
• 22g carbs
• 18g fat
• 3g fiber

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Ingredients

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

Instructions

1. 1Heat a large nonstick skillet over medium-high heat and add the olive oil. When it shimmers, tip in the heirloom cherry tomatoes and sliced garlic.
2. 2Cook undisturbed for 2 minutes so the tomatoes begin to blister and char on one side, then shake the pan and continue cooking until most tomatoes burst and release jammy juices, about 5 to 6 minutes total. Season with salt, black pepper, and red pepper flakes.
3. 3While the tomatoes cook, divide the cottage cheese among four shallow bowls and smooth it into an even base with the back of a spoon.
4. 4Push the burst tomatoes to one side of the skillet. Crack the eggs into the open space, season lightly, and cook sunny-side up until the whites are fully set but the yolks remain runny, about 3 minutes. Cover briefly if needed to finish the tops.
5. 5Spoon the warm burst tomatoes and their garlicky juices over the cottage cheese in each bowl. Nestle one soft egg on top of each portion.
6. 6Scatter torn fresh basil over everything and finish with a zigzag of balsamic glaze.
7. 7Toast the sourdough until golden and crisp, then place a slice alongside each bowl for scooping. Serve right away while the tomatoes are still hot and the cottage cheese is cool and creamy.