Turkish eggs and halloumi brunch board

Ingredients

• 1 cucumber, peeled into ribbons
• 1 small red onion, cut into 1 mm slices
• 2 tbsp white wine vinegar
• 1 tsp caster sugar
• 1⁄2 tsp salt
• 1⁄2 tsp fennel seeds
• 250 g Greek-style yoghurt
• 2 garlic cloves, crushed
• 50 g salted butter
• 2 tsp chilli flakes
• 500 g cherry tomatoes on the vine
• 1 tbsp olive oil
• 250 g halloumi, cut in half horizontally
• 6 medium eggs
• Bunch dill, roughly chopped, to serve
• 6–12 slices sourdough, toasted or grilled, to serve