Yemeni Lahsa (Elite Shakshuka)
1 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. 2 Add…
- Prep
- 7 min
- Cook
- 16 min
- Total
- 23 min
- Servings
- 4
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
First, On medium heat, heat the
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.
Add the eggs and mix throughly
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.
I served mine Mediterranean style with
I served mine Mediterranean style with hash-browns, Egyptian fava beans, Turkish salami and olives, cheese wedges, and greek feta.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 3 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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