Savory Middle Eastern Halloumi and Egg Skillet

Heat 1 tablespoon of olive oil in a 10-inch non-stick skillet over medium heat.

Add the cubed halloumi cheese to the skillet and cook for 3-4 minutes, turning occasionally, until golden brown and slightly crispy on all sides. Remove the halloumi from the skillet and set aside.

Add the halved cherry tomatoes to the same skillet and cook for 3 minutes over medium heat, until they begin to soften. Stir in the cumin and paprika, cooking for 30 seconds until fragrant.

Create two small wells in the tomato mixture. Carefully crack one egg into each well. Season the eggs with black pepper.

Cover the skillet and cook for 4-6 minutes over medium-low heat, or until the egg whites are set and the yolks are cooked to your desired doneness.

Return the cooked halloumi to the skillet, distributing it around the eggs. Garnish generously with fresh chopped parsley before serving.