Lahsa
Dive into the vibrant flavors of Lahsa, a delightful Yemeni egg creation that starts with a savory sauté of onions and juicy tomatoes. Infused with aromatic spices, this dish is crowned with a velvety layer of cream cheese and a zesty sprinkle of sumac for that perfect tang. Get ready to elevate your breakfast game with this irresistible comfort food!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 small brown onion finely diced
- 1 large tomato chopped
- 200ml water (6.76 fl oz)
🥛Dairy & Eggs(2)
- 2 free range eggs
- 4 tbsp liquid cheese or cream cheese (60 ml)
🫙Pantry Staples(1)
- 1 tbsp extra virgin olive oil (15 ml)
🧂Spices & Seasonings(6)
- 1/2 tsp black pepper (2.5 ml)
- 10g freshly chopped coriander (0.35 oz)
- 1/2 tsp ground coriander (2.5 ml)
- 1 tsp ground cumin (5 ml)
- Salt to taste
- 1 tbsp sumac (15 ml)
📦Other(2)
- 1 small green chilli Finley diced
- 1/2 tsp red chilli powder (2.5 ml)
👨🍳 Instructions
- 1
Heat up a large skillet on medium heat, then once hot, add the olive oil. Then add the onion and chilli and sauté for a few minutes until soft. Introduce the tomato, add the seasonings, then cover and cook for 5 - 8 minutes until the tomato starts to break down.
- 2
Now add the water, season to taste with salt then bring to a light simmer, cover and cook for 10 minutes. Remove the lid, then crack in the two eggs, then cook for a few minutes or until they are almost scrambled but not completely. Then add the cheese in the middle of the pan and work around in a circle, then cover and cook for a further few minutes. Sprinkle over some sumac and coriander, then serve and enjoy!
💡 Pro Tips
- ✓Heat your skillet to exactly 300-325°F before adding oil - test with a drop of water that should sizzle and evaporate in 2-3 seconds to prevent the onions from burning while ensuring proper caramelization.technique300-325°F
- ✓Add eggs when the tomato mixture reaches 180-190°F so the proteins coagulate slowly without overcooking, creating creamy curds rather than rubbery scrambled eggs.timing180-190°F
- ✓Use a 3:1 ratio of water to tomato base and maintain a gentle simmer at 185°F to concentrate flavors without breaking the emulsion or causing the tomatoes to become bitter.technique3:1 ratio, 185°F
- ✓Add cheese when eggs are 80% set (still slightly wet) because residual heat will melt the cheese perfectly while finishing the egg cookery without overcooking either component.timing80% set
- ✓Sprinkle sumac immediately before serving as its citric acid content (8-12%) will brighten the dish but can make dairy curdle if added too early during cooking.ingredient8-12% citric acid
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Lahsa
Dive into the vibrant flavors of Lahsa, a delightful Yemeni egg creation that starts with a savory sauté of onions and juicy tomatoes. Infused with aromatic spices, this dish is crowned with a velvety layer of cream cheese and a zesty sprinkle of sumac for that perfect tang. Get ready to elevate your breakfast game with this irresistible comfort food!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 small brown onion finely diced
- 1 large tomato chopped
- 200ml water (6.76 fl oz)
🥛Dairy & Eggs(2)
- 2 free range eggs
- 4 tbsp liquid cheese or cream cheese (60 ml)
🫙Pantry Staples(1)
- 1 tbsp extra virgin olive oil (15 ml)
🧂Spices & Seasonings(6)
- 1/2 tsp black pepper (2.5 ml)
- 10g freshly chopped coriander (0.35 oz)
- 1/2 tsp ground coriander (2.5 ml)
- 1 tsp ground cumin (5 ml)
- Salt to taste
- 1 tbsp sumac (15 ml)
📦Other(2)
- 1 small green chilli Finley diced
- 1/2 tsp red chilli powder (2.5 ml)
👨🍳 Instructions
- 1
Heat up a large skillet on medium heat, then once hot, add the olive oil. Then add the onion and chilli and sauté for a few minutes until soft. Introduce the tomato, add the seasonings, then cover and cook for 5 - 8 minutes until the tomato starts to break down.
- 2
Now add the water, season to taste with salt then bring to a light simmer, cover and cook for 10 minutes. Remove the lid, then crack in the two eggs, then cook for a few minutes or until they are almost scrambled but not completely. Then add the cheese in the middle of the pan and work around in a circle, then cover and cook for a further few minutes. Sprinkle over some sumac and coriander, then serve and enjoy!
💡 Pro Tips
- ✓Heat your skillet to exactly 300-325°F before adding oil - test with a drop of water that should sizzle and evaporate in 2-3 seconds to prevent the onions from burning while ensuring proper caramelization.technique300-325°F
- ✓Add eggs when the tomato mixture reaches 180-190°F so the proteins coagulate slowly without overcooking, creating creamy curds rather than rubbery scrambled eggs.timing180-190°F
- ✓Use a 3:1 ratio of water to tomato base and maintain a gentle simmer at 185°F to concentrate flavors without breaking the emulsion or causing the tomatoes to become bitter.technique3:1 ratio, 185°F
- ✓Add cheese when eggs are 80% set (still slightly wet) because residual heat will melt the cheese perfectly while finishing the egg cookery without overcooking either component.timing80% set
- ✓Sprinkle sumac immediately before serving as its citric acid content (8-12%) will brighten the dish but can make dairy curdle if added too early during cooking.ingredient8-12% citric acid