Place your large frying pan over a medium heat and add the olive oil. Once the oil shimmers and you can smell its nutty aroma, add the diced onion. Sauté for 4-5 minutes, stirring occasionally, until the onion turns translucent and softens — it should look golden at the edges and feel tender when pressed with a spatula.

Add the minced garlic and diced red bell pepper to the pan. Stir everything together and cook for another 3 minutes. You'll notice the pepper begins to soften and release a sweet, fragrant smell, and the garlic becomes aromatic without browning.

Tumble in the halved cherry tomatoes. Cook for 2-3 minutes, stirring gently, until the tomatoes start to break down and release their juices. The pan should look glossy and slightly saucy, with the tomatoes becoming soft and wrinkled.

Spoon the cottage cheese into the pan, spreading it evenly over the vegetables. Sprinkle over the smoked paprika, ground cumin, black pepper, and salt. Stir gently to combine — the cottage cheese will look lumpy at first, with white curds scattered throughout the colourful vegetables.

Let the mixture cook undisturbed for 4-5 minutes. You'll see the cottage cheese begin to warm through and soften; the curds will start to look creamy and slightly translucent around the edges. The bottom of the pan should develop a light golden crust.

Make two small wells in the cottage cheese mixture with the back of your spoon. Crack one egg into each well. Cover the pan with a lid and reduce the heat to low. Cook for 6-7 minutes, until the egg whites are set and firm but the yolks are still runny — the whites will look opaque and solid, while the yolks remain glossy and bright orange.

Remove the pan from the heat. Sprinkle the chopped fresh chives over the top. Let it rest for 1 minute before serving — the cottage cheese will continue to set slightly, creating a creamy, cohesive texture that clings to the vegetables and eggs.