Heat the olive oil in a frying pan. Sauté the chopped onion for about 2-3 minutes. Add the garlic, stir for 30 seconds, and then add the red bell pepper. Continue to sauté for 2-3 minutes. Add the grated tomatoes and cook until the tomato mixture thickens. Season with salt and chili flakes. Once the excess liquid from the tomatoes evaporates, add the diced halloumi cheese and stir. To ensure the egg yolks remain intact, crack each egg into a deep spatula first. Gently slide them into the pan and sprinkle with salt and pepper.
Cover the pan and let the eggs cook in the steam for about 10 minutes or until they reach your desired level of cooked.
Serve the "Cypriot" Shakshuka with halloumi hot, garnished with freshly chopped mint.
Freshly baked bread is essential for serving.