Into a large mixing bowl - crack the eggs, paprika, turmeric, cream, parsley, salt and pepper - and whisk until smooth and well combined.
Add the butter to the frying pan over a medium-high .
Pour in the egg mixture and cook, without stirring, for 5 - 10 minutes, until set in the middle,then remove from the heat. The top will still be a little runny.
Cut the halloumi into small pieces, and the cherry tomatoes in half.Arrange the olives, halloumi and tomatoes on top of the eggs.
Place the frypan under the hot grill for 4 - 5 minutes until eggs have fluffed up and the halloumi is golden.
While the eggs are grilling, prepare the side salad.
In a karge bowl, whisk the mustard, vinegar, and oil until combined, then add in the sliced red onion, pumpkin seeds and spinach.Toss well and season to taste with Salt and pepper.
To serve, place a slice of Spanish eggs on a plate and add salad on the side.Grind some more black peppe over the eggs