Cook the Eggs: Gently lower the eggs into a saucepan of already simmering water. Simmer for 6 to 8 minutes to achieve a soft, jammy yolk, or adjust the cooking time to your preference for egg doneness. Upon completion, promptly move the eggs to a bowl filled with iced water. This halts the cooking and aids in easier peeling later.

Prepare the Mediterranean Salad: As the eggs cook, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped fresh mint, and dried oregano within a medium-sized mixing bowl. Dress the salad by squeezing the lemon juice over it, followed by a drizzle of 1 tablespoon of extra virgin olive oil. Season with salt and freshly ground black pepper according to your taste. Gently toss all ingredients to ensure they are well combined and allow the salad to rest, letting the flavors meld.

Pan-Sear the Halloumi: In a large non-stick skillet, heat 1 to 1.5 tablespoons of olive oil over medium-high heat until the oil shimmers. Carefully place the halloumi slices into the hot pan, ensuring they form a single layer (you might need to cook them in batches if your skillet is not large enough). Cook for 2 to 3 minutes on each side, until the halloumi is beautifully golden brown and has a slightly crisp exterior.

Assemble the Bowls: Distribute the hummus evenly among three individual serving bowls, spreading it smoothly across the base. Artfully arrange a generous helping of the Mediterranean salad alongside or partially overlapping the hummus. Position the warm, pan-seared halloumi slices adjacent to the salad. Once the eggs are cool enough to handle, peel them carefully, slice them in half, and add them to each bowl. Garnish with a light sprinkle of smoked paprika. For a complete meal, serve immediately with warmed whole wheat pita or your choice of flatbreads on the side.