• 1 tsp caraway seeds
• 1 tsp cumin seeds
• 3 garlic cloves, peeled & sliced
• 1 onion, peeled & diced
• 1 red pepper, deseeded & diced
• 1 ½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ¼ tsp chilli flakes
• 400g cherry tomatoes
• 1 x 400g tin chopped tomatoes
• 4 eggs
• 200g halloumi
• small bunch of fresh coriander or parsley
• olive oil
• salt & pepper

1. Heat a little olive oil in a large frying pan over a medium-low heat. Add the caraway and cumin seeds and fry for a couple of minutes. Add the garlic, onion and red pepper and cook for 8-10 minutes or until the onion becomes soft and translucent. Stir in the remaining spices and cook for 2 minutes.

2. Add the cherry tomatoes and cook for a few minutes until they start to soften. Now pour in the tin of tomatoes, season with salt and pepper and bring it all to a simmer and cook for 12-15 minutes, or until the sauce has thickened. Taste and adjust seasoning if necessary.

3. Meanwhile, heat a grill pan over a high heat until smoking hot and cut the halloumi into slices.

4. Use a spoon to make four small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

5. Meanwhile, grill the halloumi until both sides have charred marks.

6. Sprinkle some flaky salt on top of the eggs and place the cheese in between them. Garnish with chopped coriander and served with toasted bread on the side for scooping.