Yemeni Lahsa (Elite Shakshuka)

Yemeni Lahsa (Elite Shakshuka)

Yemeni Lahsa, also known as Elite Shakshuka, is a vibrant and flavorful egg dish simmered in a spiced tomato and onion base. This comforting meal is quick to prepare and makes for a delightful breakfast or any-time dish.

Breakfast

Prep Time

10 min

Cook Time

15 min

Servings

3

Yemeni Lahsa, a variant of the well-loved shakshuka, originates from Yemen and showcases a blend of aromatic spices combined with fresh vegetables and eggs. Traditionally enjoyed as a hearty breakfast, it beautifully blends simplicity with bold, warming flavors. The addition of allspice alongside freshly cracked black pepper adds a unique fragrance that sets this dish apart from other shakshukas. The cooking process is straightforward, requiring basic ingredients and minimal preparation time, perfect for busy mornings or casual brunches. The use of liquid cheese at the end introduces a creamy, luscious texture to the dish, balancing the acidity of the tomatoes and richness of the eggs. Served best with Mediterranean sides such as crispy hash-browns, savory Egyptian fava beans, and salty Turkish salami, along with olives and wedges of cheese and Greek feta, this dish embraces a fusion of flavors and cultures. It's an excellent way to experience Yemen's culinary heritage while catering to diverse palates, making it both unique and adaptable.

Ingredients

  • 5 Egg
  • 1 diced Onion
  • 1 diced Tomato
  • 2 tablespoon Olive Oil
  • 0.25 tsp Allspice
  • 0.25 tsp Black Pepper
  • 3 tablespoon Liquid Cheese

Instructions

Begin by heating the olive oil over medium heat until shimmering. Add the diced onion and sauté gently until it softens and becomes translucent, releasing its natural sweetness. Next, incorporate the diced tomatoes and cook them down for 4 to 5 minutes, allowing their juices to meld with the onions. Sprinkle in the allspice, salt, and freshly cracked black pepper, stirring to evenly distribute the spices and build a fragrant base. Create small wells in the tomato mixture and carefully crack the eggs into them. Gently mix the eggs through the mixture for about 2 minutes to start combining the flavors. Then cover the pan and let the eggs cook undisturbed for 5 to 6 minutes until the tops firm up but are still tender. Finally, evenly drizzle the liquid cheese over the top, cover the pan once more, and let it rest for one minute, allowing the cheese to soften and slightly melt into the eggs. This adds a delicious silky layer to the dish. Tip: Use fresh, ripe tomatoes for a richer sauce and avoid overcooking the eggs to preserve their creamy texture. Serve this dish warm alongside Mediterranean-inspired sides such as hash-browns, Egyptian fava beans, Turkish salami, olives, cheese wedges, and Greek feta for an authentic and fulfilling meal.

Quick Info

Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
3

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