Yemeni Lahsa (Elite Shakshuka)

Method7 steps · about 20 min

1. 1

   Step 1: Dice the onion (1) and tomato (1) for the cooked base.

   Uses 1 onion, diced · 1 tomato, diced

2. 2

   Step 2: Heat the two tablespoons of olive oil over medium heat. Soften the diced onion, then add the diced tomato and cook for 4–5 minutes.

   Cook the tomato after softening the onion · 5 minUses Diced onion and tomato · 2 tbsp olive oil

3. 3

   Step 3: Season the cooked base with allspice (¼ tsp), salt and cracked black pepper (¼ tsp).

   Uses Softened onion-and-tomato base · ¼ tsp ground allspice · ¼ tsp cracked black pepper · Salt, as needed to season the tomato base

4. 4

   Step 4: Add the five eggs and stir thoroughly in the pan for 2 minutes.

   Stir and cook the eggs · 2 minUses Complete spiced tomato-and-onion base · 5 eggs

5. 5

   Step 5: Cover and cook for 5–6 minutes more, until the eggs are fully cooked and set throughout.

   Finish cooking eggs covered · 6 minUses Eggs partly cooked in the spiced tomato base

6. 6

   Step 6: Spread the liquid cheese (3 tbsp) over the cooked eggs. Cover and heat for 1 minute.

   Covered cheese finish · 1 minUses Fully cooked set eggs in the spiced tomato base · 3 tbsp liquid cheese

7. 7

   Step 7: Serve the completed hot egg-and-cheese dish. The original author’s additional breakfast sides are optional serving suggestions.

   Uses Completed hot Yemeni-style egg-and-cheese dish