Saturday morning for me means waking up a little too early and heading to the park for a vigorous 5km run. Why you ask? It is all worth it when you can treat yourself to this once you’re all done. After a stop off at the greengrocers for tomatoes, eggs and fresh coriander and popping into the bakers for a loaf of whatever looks best that day we head back home and get Saturday properly underway.

This is a bit of an amalgamation of a few recipes, packed with heat and can be served at any time of the day.

Ingredients

Halloumi ~ 250g
Eggs ~ 2-4 (We try to match the number of eggs to the number of people eating unless it’s just the two of us, in which case we double up)
Tomatoes ~ One tin of chopped and 6-8 cherry tomatoes or 1 tin cherry tomatoes
Garlic ~ 2 cloves
Paprika ~ 1 tablespoon
Coriander ~ handful (I love coriander so always use a lot)
Bread ~ 3-6 slices
Salt & freshly ground pepper ~ pinch of each to taste
Harissa paste ~ 2 teaspoons
Chilli pepper ~ 1 teaspoon of pre-prepared chilli or an inch of freshly chopped

Cooking

Preheat the oven to 160°C (fan-less 180°C)

Preheat a cast iron skillet or oven-safe saucepan to a medium high heat (75%) and add vegetable oil

Chop or tear halloumi into rough cubes of around 2cm and mince two cloves of garlic

Once the oil has come to temperature (you can smell it in the air but it is not smoking) add halloumi and brown to on all sides (the crispier the better)

Turn the heat down to medium (50%) and add the garlic, fry until the garlic is lightly browned and aromatic then add the tomatoes, harissa, paprika and chillies

Cook for 5 minutes, occasionally stirring, then add the eggs by making small wells for them to fall into, ensuring they do not touch the edges of the pan

Cook eggs for until they are cooked halfway through, sprinkle paprika on top and place in the oven for between 5 and 10 minutes depending on how you like your eggs

Slice the bread and oil generously before placing on a baking tray and put in the oven for 10 mins

When you are ready to serve and you’ve got your eggs how you like them, tear coriander over the dish

Serve from the pan with a large spoon and plenty of bread – dig in and make sure you leave some bread to scoop out the last bits from the pan

There is nothing quite like this comforting dish for a lazy morning with a cup of coffee and a glass of orange juice to get you ready for the day. If you can, I would always recommend using a cast iron skillet for this as you will be able to cook the dish from all sides and it should still be slowly bubbling away even when you come to serve. It also makes a great dish look even better, just don’t forget that it has been in the oven if you want to use your hands today.