Bring a pot of water to a boil, then remove from heat and cover. Carefully place the eggs into the hot water and let them sit for 6 minutes to achieve a jammy, runny yolk—this timing is crucial for that perfect golden center. Transfer the eggs immediately to an ice water bath for 3 minutes to stop the cooking process. Once cooled, gently peel and slice the eggs into halves or quarters, setting them aside until ready to assemble.

While the eggs cook, dice the cucumbers into 1/2-inch pieces and dice the bell pepper. Halve the cherry tomatoes lengthwise to help release their juices and maximize flavor. In a large bowl, combine the prepared cucumbers, bell pepper, tomatoes, olives, and capers. Add the lemon juice, olive oil, za'atar, garlic powder, salt, and black pepper, then gently toss to combine all elements evenly. Just before serving, tear the mint by hand and fold it in—I like to wait until the last moment because hand-torn mint releases its oils naturally without the bruising that knife cuts can cause.

Divide the cottage cheese evenly among serving bowls, creating a generous base. Top each bowl with a generous portion of the Greek salad mixture from Step 2, then carefully arrange the sliced jammy eggs on top. The creamy cottage cheese acts as the perfect neutral canvas for the bright, briny salad and rich eggs.

Serve the bowls immediately while the eggs are still slightly warm and the salad is crisp. If desired, add a handful of pita chips on the side or directly on top of the bowl for a satisfying textural contrast—they add crunch and help scoop up the cottage cheese.