Lahsa Recipe | Yemeni Spiced Eggs with Creamy Cheese
A comforting Yemeni breakfast dish of silky eggs cooked in a spiced tomato and green chilli base, finished with a generous, melting spread of cream cheese. Best eaten immediately, scooped up with warm bread.
Servings: 2 people
Calories: 370kcal
Ingredients
- 1 tablespoon ghee
- 1 tablespoon olive oil
- 1 large onion sliced finely
- 3 to 5 green chillies chopped finely
- 2 garlic cloves optional
- ¼ teaspoon turmeric powder (optional)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika powder
- 2 medium-sized tomatoes chopped roughly
- ¼ cup water
- 3 to 4 large eggs
- salt to taste
- 3 to 5 tablespoon cream cheese spreadable, (see notes)
- 2 tablespoon chopped coriander leaves chopped
Instructions
- Heat the ghee and olive oil together in a wide, heavy-bottomed pan over medium heat. Once the ghee has melted, add the chopped onion and green chillies and sauté, stirring occasionally, for 8 to 10 minutes until soft and lightly golden at the edges.1 tablespoon ghee, 1 tablespoon olive oil, 1 large onion, 3 to 5 green chillies
- Stir in the minced garlic (if using) and sauté until fragrant, taking care not to let the garlic brown.2 garlic cloves
- Add the cumin, coriander, turmeric, and paprika (if using). Stir continuously for 30 seconds to let the spices coat the onion mixture and release their aroma.¼ teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon paprika powder
- Add the chopped tomatoes and cook partially covered, stirring occasionally, for 8 to 10 minutes until they break down and the mixture turns deep and jammy.2 medium-sized tomatoes
- Pour in the water, stir to combine, and let it simmer for 2 minutes to bring the sauce together.¼ cup water
- Crack the eggs one at a time into a small bowl and then add them to the pan. This lets you check for shell fragments and spot any bad eggs before they reach the dish. Season each egg with a little salt.3 to 4 large eggs, salt to taste
- Using a spatula, gently break the yolk and stir it into the tomato base. You want them incorporated but not fully scrambled. Cook covered for 2 to 3 minutes and then remove the pan from the heat while the eggs are still slightly underdone.
- Whisk the cream cheese with a little water or milk until it reaches a smooth, scoopable consistency. Spoon it generously and spread it over the surface of the eggs with the back of the spoon.3 to 5 tablespoon cream cheese
- Place the pan back on low heat and cook covered until the cheese spread melts gently into the mixture and the egg mixture is cooked perfectly.
- Garnish with the fresh coriander and bring the pan straight to the table. Serve immediately with warm malawah, pita, or any flatbread for scooping.2 tablespoon chopped coriander leaves
Video
Notes
cream cheese: In Yemen and across the Gulf, spreadable cream cheese is the traditional choice. Their mild, milky richness melts beautifully without overpowering the spiced base. If unavailable, any full-fat soft cream cheese works well.
I have also used labneh or sour cream when I don't have spreadable cream cheese.
Nutrition
Calories: 370kcal | Carbohydrates: 12g | Protein: 22g | Fat: 26g
