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Yemeni lahsa with creamy eggs, tomatoes and cheese served in a pan with flatbread.

Yemeni Lahsa Recipe

Yemeni lahsa is a comforting egg dish made with a spiced onion and tomato base, gently cooked eggs, and creamy liquid cheese. Serve it hot with flatbread for a quick and satisfying breakfast or brunch.
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Course: Breakfast, Brunch
Cuisine: Arabic, Middle Eastern, Yemeni
Keyword: Arabic breakfast, cream cheese eggs, lahsa recipe, liquid cheese, tomato egg skillet, Yemeni breakfast, Yemeni eggs, Yemeni lahsa
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2 (2-3)
Calories: 480kcal
Author: Azlin Bloor

Ingredients

  • 2 Tbsp EV olive oil
  • 1 large onion
  • 1 green chilli
  • 2 medium tomatoes
  • 1 Tbsp sundried tomato paste

Spices and Seasoning

Eggs and Cheese

  • 3 large eggs lightly beaten
  • 100 g spreadable cream cheese or liquid cheese
  • 1 to 2 Tbsp milk or single cream only if needed

To Finish

  • pinch chilli flakes optional
  • parsley or mint to serve

Instructions

Prep Work

  • Peel and finely chop the onion and tomatoes, saving the tomato juices.
    Chop or slice the green chilli.
  • Lightly beat the eggs and set aside.

Let's Get Cooking

  • Heat the oil in a small-medium frying pan and cook the onion with a pinch of salt for 5 minutes until soft and golden.
  • Add the chilli and spices and cook for a minute.
  • Add the chopped tomatoes, tomato paste and the pinch of sugar. Cover, and cook for 8 to 10 minutes until the tomatoes break down and the mixture turns thick and jammy rather than watery.
    This will depend a lttle on how juicy your tomatoes are.
    If it's getting too dry, add a splash of water (about 60ml/¼ cup)
    ** I like to cover the pan but most people don't bother. The tomato mixture will dry up quicker if left uncovered.
  • Lower the heat and pour in the beaten eggs, stirring very gently so they stay soft and creamy. Cook for just 1 minute.
  • Spoon the cheese over the top, loosening it first with a little milk or cream if needed. Leave it to melt and settle for 2 minutes.
  • Take it off the hob, top with black pepper and herbs if you like. I don't bother with any herbs. If you want to, parsley is always good, as is mint, chopped up fine.

Notes

  • Use Laughing Cow loosened with a little milk for the closest flavour match to regional liquid cheese.
  • Full-fat spreadable cream cheese is the easiest substitute if needed.
  • Don’t overcook the eggs.
  • Make the tomato base ahead if you want to prep in advance.

Nutrition

Calories: 480kcal | Carbohydrates: 18g | Protein: 14g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 296mg | Sodium: 627mg | Potassium: 592mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2561IU | Vitamin C: 25mg | Calcium: 125mg | Iron: 3mg
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