Yemeni Lahsa — Royal Shakshuka

An Eastern dish of eggs, tomatoes and onions, cooked in olive oil with aromatic spices. A tender, hearty classic of Arab cuisine, perfect for breakfast or a light dinner.

Ingredients

• 5 pcs Egg
• 1 pcs Onion
• 1 pcs Tomato
• 2 tbsp Olive oil
• 0.25 tsp Allspice
• 0.25 tsp Black pepper, ground
• 3 tbsp Liquid cheese or butter
• 0 to taste Salt

Instructions

1. Heat olive oil in a skillet over medium heat. Add diced onion and cook until soft and lightly golden.
2. Add diced tomato and simmer for another 4–5 minutes until the tomato begins to break down. Then sprinkle with allspice, black pepper and salt to taste.
3. Crack the eggs directly into the skillet with the tomatoes and onions. Mix thoroughly for 2 minutes, then cover with a lid and cook for 5–6 minutes until the whites and yolks are completely set.
4. Distribute liquid cheese or butter over the surface, cover with a lid and let sit for another 1 minute to allow the cheese to warm through.
5. Serve hot, topped as desired with hash browns, Egyptian beans, olives, cheese pieces and onion slices.