Yemeni Lahsa (Elite Shakshuka)
Lahsa transforms a humble egg into something regal through the alchemy of slow cooking and spice. This Yemeni version differs from standard shakshuka in its use of allspice, which adds a subtle warmth that complements the sharp bite of liquid cheese stirred in at the end. The technique rewards patience: the longer the tomato sauce simmers, the deeper its flavor becomes, creating a silky bed for eggs that cook gently in the residual heat.
Instructions
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 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. 3 I served mine Mediterranean style with hash-browns, Egyptian fava beans, Turkish salami and olives, cheese wedges, and greek feta..
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