Shakshuka with Halloumi and Mint

Heat olive oil in a medium skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.

Stir in minced garlic, ground cumin, and smoked paprika. Cook for 1 minute more until fragrant.

Pour in the can of diced tomatoes, salt, and pepper. Bring the mixture to a simmer, then reduce heat to low and cook for 10 minutes, allowing the sauce to thicken slightly.

Create two small wells in the tomato sauce using the back of a spoon. Carefully crack one egg into each well.

Arrange the halloumi slices around the eggs in the sauce. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).

Remove from heat, sprinkle generously with fresh chopped mint, and serve immediately.