This is ALL kinds of yum mopped up with warm Turkish bread and makes a great breakfast, lunch or dinner.
2 tbsp olive oil
1 large onion, thinly sliced
1 red capsicum, thinly sliced
2 large garlic cloves, finely chopped
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp sweet paprika
1 x 400g can organic crushed tomatoes
1 large pinch sea salt and freshly cracked black pepper to taste
100g haloumi roughly torn up
4 large eggs
black sesame seeds and fresh coriander leaves to garnish
optional condiments – fresh chopped chilli & avocado
Preheat oven to 190C
Heat 2 tbs olive oil in a medium sized ovenproof frypan over a low heat. Add onion and capsicum and cook gently for about 20 minutes or until caramelised and soft. Add garlic and spices and cook for another 5 minutes (still on a gentle heat). Add the tomatoes and season with salt and pepper to taste. Simmer for 10 minutes, until the mixture has thickened. Stir through the haloumi.
Turn off the heat. Using the back of a soup spoon make 4 indentations in the tomato mixture. Very carefully crack the eggs into the indentations.
Transfer the pan to the oven and cook for 15 to 20 minutes or until the eggs are just cooked.
Sprinkle with black sesame seeds and fresh coriander and serve with crusty bread, avocado and chopped red chilli.