Chop the Vegetables: Begin by chopping the large red bell pepper, Fresno chile pepper, and garlic.

Sauté the Veggies: Heat the olive oil in a pan over medium heat. Add the chopped garlic, bell pepper, Fresno chile, and kale. Season with salt and pepper, then sauté until the vegetables are tender and vibrant, about 5-7 minutes.

Add Flavorful Spices: Stir in the lemon juice, sherry vinegar, ground coriander, ground cumin, and smoked paprika. Let the mixture cook for an additional 2-3 minutes.

Prepare the Halloumi and Bread: While your vegetable medley is cooking, slice the halloumi. In another pan, toast the crusty bread until golden. Fry the halloumi until golden brown on both sides, about 3-4 minutes.

Assemble Your Toast: Layer the sautéed vegetables onto the toasted bread, add the crispy halloumi, and top each slice with a perfectly poached egg.