Burst Tomato Cottage Cheese Soft-Scramble Bowls

Burst tomatoes bring a sweet, jammy pop to this soft-scramble bowl, where creamy cottage cheese melts into tender eggs. Finished with garlic, basil, and lemon zest, it lands as a cozy yet bright morning plate.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 395 cal
• 32g protein
• 18g carbs
• 22g fat
• 3g fiber

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Ingredients

• 2 pints cherry or grape tomatoes
• 2 cups full-fat cottage cheese
• 8 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 sourdough or toast
• 1/4 cup grated Parmesan
• 1 tsp lemon zest

Instructions

1. 1Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering. Add the cherry tomatoes and salt. Cook without stirring for 2 minutes so the bottoms blister, then shake the pan and continue until most tomatoes burst and release juicy sauce, about 5 to 7 minutes total.
2. 2Add the sliced garlic and red pepper flakes to the tomatoes. Cook 30 to 60 seconds until the garlic is fragrant and just golden at the edges; do not let it burn. Remove the skillet from heat and stir in half the torn basil. Taste the tomato mixture and adjust salt.
3. 3In a separate nonstick skillet, warm the remaining olive oil over medium-low heat. Crack the eggs into a bowl, season with salt and black pepper, and whisk lightly so some streaks of white remain for a softer scramble.
4. 4Pour the eggs into the warm skillet. Using a silicone spatula, slowly push the eggs from the edges toward the center in long strokes, creating large soft curds. Cook only until barely set and still glossy, about 2 to 3 minutes; they should look custardy, not dry.
5. 5While the eggs finish, spoon a generous mound of cottage cheese into each serving bowl and smooth it slightly with the back of a spoon. Warm the toast if desired.
6. 6Divide the soft scramble over the cottage cheese. Spoon the hot burst tomatoes and their garlicky juices generously over the eggs so the heat slightly softens the cheese.
7. 7Scatter the remaining fresh basil, grated Parmesan, and lemon zest over each bowl. Crack a little extra black pepper on top.
8. 8Serve immediately with the toast on the side for scooping up the creamy cottage cheese, runny eggs, and tomato juices.