Yemeni Lahsa – Creamy Breakfast Delight

Ingredients

• 1 large onion, finely chopped
• 2 medium ripe tomatoes, chopped
• 2–3 spicy chilies (optional), finely chopped
• 2 teaspoons garlic, finely chopped
• 3 large eggs
• Olive oil (extra virgin preferred)
• Liquid cheese or cream cheese (Puck or Almarai)
• Spices: Salt, pepper, 1/2 tsp cumin, 1/2 tsp coriander, 1 1/2 tsp paprika
• 2 teaspoons tomato paste
• 1/4 cup water

Step-by-Step Instructions

1. Sauté the Aromatics

Heat olive oil in a large skillet over medium heat. Add the chopped onions and cook until they become soft and slightly translucent. Add the garlic and chilies halfway through for maximum fragrance.

2. Build the Sauce Base

Mix in the chopped tomatoes, tomato paste, cumin powder, coriander powder, paprika, salt, and pepper. Sauté until the tomatoes soften and release their natural juices, forming a thick base.

3. Add the Eggs

Gently crack the eggs directly into the pan. Stir lightly to break the yolks but keep some texture. Pour in the 1/4 cup of water to maintain moisture and create a saucy consistency.

4. The Secret Ingredient: Cheese

Place dollops of cream cheese or a drizzle of liquid cheese over the eggs. Cover the pan with a lid and cook on low heat until the eggs are fully set and the cheese has melted into a creamy swirl.

5. Garnish and Serve

Top with freshly chopped cilantro or scallions. Serve immediately with warm pita bread or crusty sourdough for the best experience.

Variations & Pro-Tips

For an authentic Yemeni taste, many chefs recommend using Puck or Almarai processed cheese, which gives the dish its signature silky finish.

• Texture Control: Avoid over-stirring the eggs once you add the cheese to keep the dish from becoming too homogeneous.
• Heat Level: If you prefer a milder breakfast, deseed the chilies before chopping.
• Freshness: Always use ripe tomatoes; the acidity balances the richness of the cheese perfectly.