This recipe is a delayed part two of what I wish to be a series of breakfasts from around the globe that have eggs as a base. You can find part one – Portuguese Peas and Eggs over here. Additionally find here my green version of shakshuka (which does not count for the series as I’m trying to brand the series as alternatives to the by now way too famous afro mentioned shakshuka). So we’re starting with lahsa – the Yemeni breakfast with eggs, tomatoes and cream cheese. You might have seen it on Instagram and TikTok already, personally I discovered it with Chef JJ over here. My recipe is pretty consistent with his, but since I couldn’t find it on any blog, here goes my blog written version of it.
Ingredients
a large onion
two medium oxheart tomatoes (you can use any type but these ones work particularly well)
three eggs
three tbsp olive oil
100g of cream cheese (I used Queru, I don’t really know which would be most authentic)
a tsp cumin powder
a tsp coriander powder
a tsp paprika
half a tsp chilli flakes
a tbsp tomato paste
Instructions
- Chop up your onion and add it to a medium large frying pan for which you have a lid along with the olive oil (I used an iron cast pan). Fry for a couple of minutes until the onion is golden brown.
- While the onion is frying, chop up your tomato and add it to the pan once the onion is golden. Add the tomato paste, cumin, coriander, paprika, chilli flakes, some salt and pepper, stir, and fry for about 12 minutes or until the sauce reduces considerably.
- After the 12 minutes are over, add your egg, stir them, and finally top with the cream cheese. Spread the cream cheese in a thin layer, cover the pan with a lid and let the whole thing cook for about five minutes on low heat.
- Serve with some flatbread and enjoy hot to take advantage of the gooey cream cheese.
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