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Finely chop three cloves of garlic . Then cut one onion into pieces and peel and cut one red pepper. Cut 200g Berloumi into slices.

Heat a little olive oil in a large pan over medium heat. Add one tablespoon of caraway seeds and one tablespoon of cumin seeds . Then add the garlic, onion and red pepper and cook for 8-10 minutes until the onion becomes soft and translucent. Then stir in one and a half tablespoons of ground cumin, one tablespoon of ground coriander, a quarter of a tablespoon of chili flakes and one tablespoon of paprika powder. Cook for two minutes.

Add 400g of cherry tomatoes and let them boil for a few minutes until the contents soften. Now add 400g of sliced canned tomatoes and season with salt and pepper. Let it simmer gently for 12-15 minutes, until the sauce has thickened. Taste and season if necessary.

In the meantime, heat a grill pan over high heat. Use a spoon to make four dimples in the sauce in which you each lay an egg. Cover the pan with a lid and let it boil for 5-8 minutes, or until the eggs are good to your liking.

Meanwhile, grill the halloumi until both sides are nicely browned. Sprinkle some salt over the eggs and place the cheese on top. Finish with chopped coriander and serve with some toasted bread.