Burst Tomato Cottage Cheese Breakfast Bowls with Soft Eggs

Burst tomatoes turn sweet and jammy in a hot skillet, releasing a garlicky sauce that loves a cool scoop of cottage cheese. Soft eggs and everything bagel seasoning finish these quick breakfast bowls with bright basil and lemon zest.

Serves 2 · 8 min prep · 12 min cook

Estimate for one serving

• 390 cal
• 32g protein
• 12g carbs
• 25g fat
• 3g fiber

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Ingredients

• 1 1/2 cups full-fat cottage cheese
• 1 1/2 cups heirloom cherry tomatoes
• 2 garlic cloves, thinly sliced
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 4 large eggs
• 1/4 cup fresh basil, torn
• 2 tsp everything bagel seasoning
• 1 tsp lemon zest
• optional, for scooping toasted sourdough or pita

Instructions

1. 1Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the cherry tomatoes and sliced garlic and cook without stirring for 2 minutes so the bottoms blister.
2. 2Shake the pan and continue cooking until most tomatoes have burst and released a glossy, garlicky sauce, about 4 to 5 minutes total. Season with salt, black pepper, and red pepper flakes. Remove from heat and keep warm.
3. 3In the same skillet or a second pan, reduce heat to medium-low. Crack the eggs in and cook sunny-side up or over-easy until the whites are fully set and the edges are lacy and golden, 3 to 4 minutes. Cover briefly if you want the tops firmer while keeping yolks runny.
4. 4Divide the cottage cheese between two shallow bowls and smooth it into an even base. Spoon the warm burst tomatoes and their garlicky oil over the cottage cheese.
5. 5Top each bowl with two soft eggs. Scatter torn basil, lemon zest, and everything bagel seasoning over the top so every bite has crunch and brightness.
6. 6Serve immediately while the tomatoes are still warm against the cool creamy cheese. Offer toasted sourdough on the side for scooping if desired.