Baked Halloumi and Tomato Eggs Skillet

Preheat your oven to 375°F (190°C).

Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Stir in the diced tomatoes, dried oregano, salt, and black pepper. Bring the sauce to a simmer and cook for 5-7 minutes, allowing it to thicken slightly.

Carefully create four small wells in the tomato sauce using the back of a spoon. Crack one egg into each well.

Arrange the sliced halloumi cheese around the eggs in the skillet.

Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency. The halloumi should be golden brown.

Garnish with fresh chopped parsley before serving immediately.