Lahsa Recipe | Yemeni Spiced Eggs with Creamy Cheese

Ingredients

• 1 tbsp ghee
• 1 tbsp olive oil
• 1 large onion (sliced finely)
• 3 to 5 green chillies (chopped finely)
• 2 garlic cloves (optional)
• 1/4 tsp turmeric powder ((optional))
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp paprika powder
• 2 medium-sized tomatoes (chopped roughly)
• 1/4 cup water
• 3 to 4 large eggs
• salt to taste
• 3 to 5 tbsp cream cheese (spreadable, (see notes))
• 2 tbsp chopped coriander leaves (chopped)

Instructions

1. 1

   Sauté: 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.

2. 2

   Sauté: Stir in the minced garlic (if using) and sauté until fragrant, taking care not to let the garlic brown.

3. 3

   Sauté: 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.

4. 4

   Sauté: 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.

5. 5

   Simmer: Pour in the water, stir to combine, and let it simmer for 2 minutes to bring the sauce together.

6. 6

   Crack open eggs: 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.

7. 7

   Scramble: 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.

8. 8

   Spread cheese: 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.

9. 9

   Cook: 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.

10. 10

    Serve: Garnish with the fresh coriander and bring the pan straight to the table. Serve immediately with warm malawah, pita, or any flatbread for scooping.