Cypriot fried eggs with halloumi (Avga me halloumi)

1. Cut the halloumi into 8 thin slices and pat dry with kitchen paper.

2. Heat the olive oil in a large non-stick frying pan and fry the cheese slices for 1-2 minutes per side until golden brown.

3. Arrange the cheese slices in pairs in the pan and carefully break two eggs next to (or on top of) each pair.

4. Cover and fry over a medium heat for 3-4 minutes until the whites are set and the yolks still runny.

5. Sprinkle with the dried mint and freshly ground pepper; no salt is needed as halloumi is salty.

6. Serve straight from the pan with tomato wedges and toasted country bread.

Tip: In Cypriot villages this is the classic weekend breakfast – if you have some, a few slices of lountza (smoked pork loin) can go alongside the cheese.