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Add one inch of water in a small sauce pot, place a lid on top, and bring the water up to a boil over high heat.
Once boiling, carefully add the egg using either tongs or a slotted spoon.
Replace the lid and let the egg steam for 12 minutes.
After 12 minutes, turn off the heat and use the tongs or slotted spoon to transfer the egg to a bowl of ice water.
Peel the egg once it is cool enough to handle. (If meal prepping these bowls, peel the eggs daily.)
Add the cottage cheese, tomatoes (sliced or whole), sliced cucumber, peeled egg, and some black pepper to a bowl.
Enjoy immediately or refrigerate in an air-tight container for up to four days.