Breakfast · Yemeni

Yemeni Lahsa (Eggs with Tomato and Cheese)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · July 6, 2026

This cozy skillet of soft-scrambled eggs simmered in a quick spiced tomato base is a Yemeni breakfast favorite. A finish of melty liquid cheese makes it rich and comforting, and the whole thing comes together in one pan in about 20 minutes.

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Yemeni Lahsa (Eggs with Tomato and Cheese)

Why you'll love this

  • One pan and about 20 minutes start to finish.
  • Warm, spiced, and comforting with a creamy cheese finish.
  • Cheap pantry ingredients you likely already have.
  • Great for a filling breakfast, brunch, or easy dinner.

EveryDayMeal recipe

Yemeni Lahsa (Eggs with Tomato and Cheese)

Prep
5m
Cook
15m
Total
20m
Serves
2
Level
Easy

Ingredients

  • 5 eggs
  • 1 onion, diced
  • 1 tomato, diced
  • 2 tablespoons olive oil
  • 1/4 teaspoon allspice
  • 1/4 teaspoon black pepper
  • to taste salt
  • 3 tablespoons liquid cheese (or processed cheese sauce)

Equipment

  • Skillet with lid
  • Spatula
  • Knife and cutting board

Instructions

  1. Heat the olive oil in a skillet over medium heat, then add the diced onion and cook until soft and translucent, about 5 minutes, so it turns sweet rather than sharp.
  2. Stir in the diced tomato and cook for 4 to 5 minutes, until it breaks down and turns saucy and jammy.
  3. Season with the allspice, black pepper, and salt, stirring for about 30 seconds until the spices smell fragrant and bloom in the oil.
  4. Crack in the eggs and stir gently for about 2 minutes to combine them with the tomato base, breaking up the yolks slightly.
  5. Cover the pan and cook for 5 to 6 minutes, until the eggs are just set on top and no longer runny.
  6. Spread the liquid cheese over the top, cover for one more minute until it melts into the eggs, then serve hot.

Tips from the kitchen

  • Use a nonstick or well-seasoned skillet so the eggs release easily and the cheese does not stick.
  • Keep the heat at medium and stir gently at first for creamy, soft-set eggs rather than dry ones.
  • If you cannot find liquid cheese, a spoonful of cream cheese or shredded melting cheese works beautifully.

Estimated nutrition per serving: 330 cal · 19g protein · 9g carbs · 25g fat

Make it your own

  • Add a diced green chili or pinch of cayenne for heat.
  • Stir in a handful of chopped spinach with the tomatoes for extra veg.
  • Swap the liquid cheese for feta or shredded mozzarella.

Storing & make-ahead

Best eaten fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in a covered pan over low heat, adding a splash of water if it looks dry.

Good to know

What is liquid cheese?
It is a smooth, pourable processed cheese sauce. If you cannot find it, cream cheese, cheese spread, or a soft melting cheese all work well.
Can I make this spicier?
Yes. Add a diced chili with the onion or a pinch of cayenne or chili flakes with the spices.
How do I keep the eggs from getting rubbery?
Cook over medium heat and pull the pan off as soon as the top is just set. Residual heat will finish them.
What do I serve with it?
It is great with warm flatbread, hash browns, olives, feta, or fava beans for a full spread.

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