Cook rice according to package directions.

Meanwhile, heat oil in a medium, non-stick skillet over medium-high heat. Add garlic, onions, thyme sprigs, and red pepper flakes and sauté, stirring occasionally, until they begin to soften, about 3-5 minutes.

Add zucchini and season with salt and pepper. Sauté until zucchini is tender and starting to brown, about 7 minutes. Add tomatoes, season, let simmer until the tomatoes start to break down and get saucy, about 3 minutes longer. Remove from heat and stir in butter and fresh herbs. Taste for seasoning and add a little more salt and pepper if needed.

Divide rice between 4 bowls. Top each with ¼ of the vegetable mixture and 2 soft boiled egg halves. Sprinkle on radishes and additional herbs, if desired. Enjoy!