Scoop the avocados into a mixing bowl and mash with a fork until mostly smooth. Stir in the lemon juice, salt, and black pepper.

Pat the halloumi slices dry with a paper towel. This helps them brown instead of steaming in the pan.

Heat 1 tbsp olive oil in a 25 cm / 10-inch nonstick skillet over medium heat. Add half the halloumi slices in a single layer and cook for 2 to 3 minutes per side, until golden brown. Repeat with the remaining halloumi and set aside.

Wipe out the skillet and add the remaining 1 tbsp olive oil. Crack in 2 eggs at a time to avoid crowding, and cook for 3 to 4 minutes, until the whites are fully set and the yolks are still soft. Repeat with the last 2 eggs.

Warm the pitas in a dry skillet or toaster for 20 to 30 seconds per side, until soft and lightly toasted. Slice open one edge of each to form a pocket.

Spread the mashed avocado inside each warm pita.

Tuck 2 slices of halloumi and one fried egg into each pita, then add a few halved cherry tomatoes.

Sprinkle with chopped mint, a pinch of chili flakes, and extra black pepper. Serve right away while the pita is warm and the egg yolk is still soft.