Yemeni Lahsa (Elite Shakshuka)
Yemeni Lahsa, a deeply aromatic and vibrant dish, transforms humble ingredients into something extraordinary. Slow-cooked tomatoes, onions, and a carefully measured blend of allspice, salt, and pepper create a rich, slightly sweet sauce with layers of warmth and depth. The texture is luxuriously thick, clinging to tender pieces of meat or eggs—traditionally poached in the sauce for a dish that feels both hearty and refined. Worth making for its bold, comforting flavors and the way it effortlessly elevates any meal.
Ingredients
- Egg5
- Onion1 Diced
- Tomato1 Diced
- Olive Oil2 tablespoons
- Allspice1/4 tsp
- Black Pepper1/4 tsp
- Liquid Cheese3 tablespoons
Nutrition
Directions
- 1
1
- 2
First, On medium heat, heat the olive oil and add the diced onion until it wethers. Next, add the tomatoes and cook for another 4-5 min. Lastly, add the all spice, salt, and cracked pepper.
- 3
2
- 4
Add the eggs and mix throughly for 2 minutes and cover to cook 5-6 minutes until top is solidified. Lastly, spread the liquid cheese and have it covered for a minute.
- 5
3
- 6
I served mine Mediterranean style with hash-browns, Egyptian fava beans, Turkish salami and olives, cheese wedges, and greek feta.
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