Cottage-Cheese Burst Tomato Breakfast Bowls with Soft Eggs & Basil

Serves 2 · 8 min prep · 12 min cook

Ingredients

• 1 1/2 cups full-fat cottage cheese
• 2 cups cherry tomatoes
• 3 garlic cloves, thinly sliced
• 2 tbsp olive oil
• 4 large eggs
• 1/4 cup packed fresh basil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 slices toasted sourdough or English muffins
• 1 tbsp balsamic glaze optional
• 1 tsp everything bagel seasoning optional

Instructions

1. 1Heat olive oil in a medium skillet over medium-high until shimmering.
2. 2Add sliced garlic and cook 30 seconds until fragrant but not browned, then dump in the cherry tomatoes.
3. 3Cook without stirring at first so tomatoes blister and char in spots; shake the pan and continue until skins split and juices form a glossy sauce, about 5–7 minutes.
4. 4Season the burst tomatoes with salt, pepper, and red pepper flakes; tear in most of the basil and keep warm on low.
5. 5In a separate nonstick pan, soft-scramble or fry the eggs over medium-low heat until whites set and yolks stay creamy and jammy.
6. 6Divide cottage cheese between two bowls and create a well in the center.
7. 7Spoon the hot garlicky burst tomatoes and their juices over the cottage cheese so it softens slightly.
8. 8Top each bowl with two soft eggs, remaining basil, a drizzle of balsamic glaze if using, and a sprinkle of everything seasoning.
9. 9Serve with toasted sourdough on the side for scooping; eat right away while the contrast of cool creamy cheese and hot tomatoes is sharp.