– ½ pound halloumi cut into slices – 6 tablespoons olive oil – 1 small white onion diced – 3 garlic cloves crushed – 1 eggplant large, diced (about 3 cups) – 1 bell pepper diced – 4 large tomato diced (about 4 cups) – 1 ½ cup tomato sauce – 1 ½ teaspoon kosher salt (or to taste) – ¼ teaspoon black pepper freshly-cracked, or ground, (or to taste) – ½ teaspoon red pepper flakes or paprika (or to taste) – ½ teaspoon cumin powder (optional) – 6 large eggs – 2 tablespoons minced parsley or cilantro
Add the remaining oil to the pan and stir in the onions. Cook stirring until the onions turn translucent. Add the garlic and eggplant and sauté for 30 seconds. Add bell pepper and tomatoes and mix well. Cook stirring until the tomatoes start releasing liquid. Add tomato sauce and a ⅓ cup of water. Lower the heat and simmer until the vegetables are cooked through but firm (about 4 mins). Season with salt and black pepper and red pepper flakes to taste, stir in cumin.