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Shave the halloumi into thin slices using a peeler into a pan over medium heat.
Drizzle some olive oil over the halloumi and fry for 2-3 minutes until slightly golden.
Crack the eggs over the halloumi and let them cook until the whites are mostly set.
Carefully fold the mixture in half, like an omelette, then flip and cook on the other side until golden and crispy on both sides.
Transfer the halloumi eggs to a plate.
Optional: drizzle honey on top and serve with avocado toast.