5 slices of halloumi (0.5cm thick each)
6-8 cherry tomatoes
1 TBsp sweet chilli sauce
Handful of rocket
Salt and pepper
Beat the eggs in a bowl with a pinch of salt and pepper. Chop the tomatoes in half.
Add the halloumi slices to butter in a pan on a medium heat.
When golden brown, drizzle the sweet chilli sauce over the halloumi. Fry for 20 seconds more and remove from the heat.
Rinse the pan with cold water. In butter on a low heat, add the eggs to the pan and cook until desired consistency.
Place all in a bowl, sprinkle over some ground pepper and enjoy!