- Heat a generous slick of olive oil in a non-stick frying pan.
- Add the halloumi to the pan and brown on one side.
- Crack the eggs over the halloumi, aiming to keep the cheese nestled under the egg.
- Baste the eggs until the white has set and the yolk still runny.
- Season with paprika and tip onto a plate.
- Mix the yogurt with fresh mint and enough water to create a runny dressing.
- Drizzle the dressing over the eggs and serve hot.