1. Heat the oil in a hot pan.
2. Add onion, halloumi, chilli, and sauté until onions are soft and translucent and halloumi is golden brown.
3. Add the capsicum and passata, and cook for 3 minutes.
4. Once simmering, add the eggs and cook for 10 minutes or until the eggs are cooked to your liking.

Garnish with parsley and serve with grainy toast.