1. Pour the olive oil into a frying pan and when it heats up, sauté the onion for about 2-3 minutes. Add the garlic, stir for 30 seconds, and then add the red pepper. Continue sautéing for another 2-3 minutes and then add the grated tomatoes.
2. Simmer until the tomato starts to thicken, then add the salt and chili flakes. Once the liquid from the tomato has evaporated, add the halloumi and stir. For ease and to ensure the yolks don't break, crack the eggs into a deep ladle first.
3. Place the eggs into the pan and sprinkle with salt and pepper. Cover the pan so the eggs cook with the steam and bake for about 10 minutes, depending on how you like your eggs. Serve the 'Cypriot' shakshuka with halloumi hot, sprinkling with fresh mint.
Freshly baked bread is essential for serving.
