Yemeni Lahsa (Elite Shakshuka)

Breakfast · Saudi Arabian

🔗 View original recipe ↗

← Camp Kitchen

Ingredients

Egg5

Onion1 Diced

Tomato1 Diced

Olive Oil2 tablespoons

Allspice1/4 tsp

Black Pepper1/4 tsp

Liquid Cheese3 tablespoons

Method 0/6 steps

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 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 hash-browns, Egyptian fava beans, Turkish salami and olives, cheese wedges, and greek feta.

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🚐 Making this work in a van

Anything baked can usually be done in a covered skillet on low heat. Watch it, and turn it once.
Halve the recipe. Leftovers need refrigeration you may not have.
Prep everything before you light the burner. Counter space disappears fast.
Swap fresh herbs for dried, and fresh cream for evaporated milk in a tin.