Cook the vegetables:

In a large pan, heat the tablespoon of olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until the veggies become soft and tender.

Add Garlic and Spices:

Stir in the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for another minute.

Add Tomatoes:

Pour in the diced tomatoes and tomato paste. Stir well to combine. Season with salt and black pepper. Let the tomato mixture simmer over medium-low heat for 10 minutes until it thickens a bit.

Prepare the Halloumi:

While the sauce is simmering, heat a separate non-stick pan over medium-high heat. Add the slices of halloumi and cook until golden brown on both sides, about 2-3 minutes per side. Remove from the pan and set aside.

Create Wells for the Eggs:

Make small wells in the tomato mixture with the back of a spoon. Crack the eggs into the wells. Cover the skillet and cook over low heat until the eggs are done to your liking, about 5-10 minutes.

Garnish and Serve:

Once the eggs are cooked, arrange the grilled halloumi slices around the eggs, sprinkle chopped parsley over the top and serve!