Yemeni Lahsa (Elite Shakshuka)
-
7 Ingredients
-
20 min total
-
Serves Serves 2 to 3
-
Easy
-
Saudi Arabian
-
Breakfast
Recipe byThe ZestyPlate Kitchen
A rich, scrambled-style shakshuka of onion and tomato spiced with allspice and pepper, finished with melted cheese. A comforting Yemeni breakfast.
This Yemeni take on shakshuka, known as lahsa, is altogether richer than the version most people know. Onion and tomato are softened down and warmed with allspice and pepper, the eggs are stirred through rather than poached whole, and a spoonful of creamy cheese melts over the top to finish. Scoop it up with warm bread as part of a bigger breakfast and you have a proper start to the day.
Jump to recipe
Prep 5 min
Cook 15 min
Total 20 min
Easy
Scale:
- 5 Egg
- 1 Diced Onion
- 1 Diced Tomato
- 2 tablespoons Olive Oil
- 1/4 tsp Allspice
- 1/4 tsp Black Pepper
- 3 tablespoons Liquid Cheese
Preparation
- Warm the olive oil over a medium heat and cook the diced onion until soft. Tip in the tomatoes and let them cook down for 4 to 5 minutes. Season with the allspice, a little salt and some cracked pepper.
- Crack in the eggs and stir well for a couple of minutes, then cover and cook for 5 to 6 minutes until the top has set. Spread the liquid cheese over and replace the lid for a minute to melt it.
- Serve in the Mediterranean way, with hash browns, Egyptian fava beans, salami and olives, cheese wedges and Greek feta.
Tips from the ZestyPlate Kitchen
- Let the onion turn soft and sweet before the tomatoes go in; rushing this leaves the base sharp.
- Reduce the tomatoes until the mixture is thick rather than loose and watery.
- Pull the eggs off the heat while they are barely set, covering the pan briefly to finish them gently.
- Spoon the cheese on at the very end and put the lid back on so it melts into the eggs.
Frequently Asked Questions
The eggs here are stirred through into a softer, creamier scramble and topped with melting cheese, instead of being cracked in whole and poached in the sauce.
Anything soft that melts readily, or a creamy spreadable type, does the job. Use what you have to hand for that gooey finish.
It belongs on a Middle Eastern breakfast table with flatbread, fava beans, olives, feta and a pile of fresh vegetables.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!