Preheat oven to 425°F (220°C) and roast red bell and Fresno peppers for 15-20 minutes until charred. Steam, peel, and blend with spices, lemon juice, garlic, and olive oil until smooth for harissa.

Slice cherry tomatoes in half, drizzle with olive oil, and roast for 12-15 minutes until blistered.

In a pan, heat oil and sauté fresh kale for about 5 minutes until wilted. Add minced garlic and sherry vinegar, cooking for another minute.

Sear halloumi slices in the same pan for about 3 minutes on each side until golden and crispy.

Poach eggs in simmering water with vinegar for about 3-4 minutes until whites are set and yolks are runny.

Toast bread to perfection, spread harissa, and layer with kale, halloumi, tomatoes, and poached eggs. Drizzle with extra harissa before serving.