Savour vibrant spiced tomato and bell pepper sauce with golden halloumi cubes and gently oven-poached eggs, garnished with fresh parsley. Served with crusty bread.

Ingredients:

• 2 tbsp olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 400 g canned crushed tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (optional)
• 200 g halloumi cheese, cut into 2 cm cubes
• 4 large eggs
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1 loaf crusty bread, for serving

Method:

1. Heat olive oil in the Titanium Hammered Pan over medium heat.
2. Add onion and sauté for 3-4 minutes until translucent.
3. Stir in garlic, red and yellow bell peppers; cook for 5-6 minutes until softened.
4. Add ground cumin, smoked paprika, and chili flakes; cook for 1 minute until fragrant.
5. Pour in crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until sauce thickens slightly.
6. While sauce simmers, in a separate skillet, fry halloumi cubes until golden on all sides, about 2-3 minutes per side. Set aside.
7. Gently nestle halloumi cubes evenly into the sauce.
8. Make 4 small wells in the sauce and carefully crack an egg into each.
9. Transfer the pan to a preheated oven at 160°C and cook for 6-8 minutes until eggs are gently poached to desired doneness.
10. Remove from oven, garnish with fresh parsley, and serve immediately with crusty bread.