Crush the tomatoes roughly with a wooden spoon and cook for 5 mins over a medium-high heat. Add the wild garlic or spinach and wilt for a minute, then remove from the heat. Tuck the bread pieces in amongst the mixture, then create three gaps for the eggs using the spoon. Crack the eggs into the gaps, crumble over the feta and grate over the halloumi. Drizzle with some extra olive oil and sprinkle with a pinch of red pepper flakes. I threw some fresh cherry tomatoes in there too for an extra pop of tomatoey goodness.
I added some fresh basil on top, and could probably have added cilantro and/or green onion as well! It's a very flexible flavour palette.