Breakfast · Yemeni

Yemeni Lahsa (Cheesy Skillet Shakshuka)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · August 6, 2026

This Yemeni-style breakfast takes the classic shakshuka and makes it richer with a swirl of melty cheese right at the end. Onions and tomatoes cook down into a savory base, then eggs go in soft and creamy instead of poached whole. It comes together in one skillet in under 20 minutes, which makes it a great fast breakfast or lazy weekend brunch.

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Yemeni Lahsa (Cheesy Skillet Shakshuka)

Why you'll love this

  • Ready in under 20 minutes from a handful of pantry staples.
  • One skillet means almost no cleanup.
  • The melty cheese makes it feel like a treat, not just breakfast.
  • Easy to double for a crowd or a hungry morning.

EveryDayMeal recipe

Yemeni Lahsa (Cheesy Skillet Shakshuka)

Prep
5m
Cook
14m
Total
19m
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
  • 1/4 teaspoon, or to taste salt
  • 3 tablespoons soft cheese spread or cheese sauce

Equipment

  • Medium skillet with lid
  • Wooden spoon or spatula

Instructions

  1. Heat the olive oil in a skillet over medium heat, then add the diced onion. Cook, stirring now and then, until the onion turns soft and translucent, about 5 minutes, so it tastes sweet instead of sharp.
  2. Stir in the diced tomato and cook for 4 to 5 minutes, until it breaks down and turns saucy. Season with the allspice, salt, and black pepper and stir to combine.
  3. Crack in the eggs and stir gently for about 2 minutes to break the yolks and fold everything together into a soft scramble.
  4. Cover the skillet and cook for 5 to 6 minutes, until the top is just set and no longer runny.
  5. Dollop the cheese spread over the top, cover again, and cook for 1 more minute until the cheese softens and melts into the eggs. Serve hot.

Tips from the kitchen

  • Use ripe, juicy tomatoes for the best sauce, or swap in a few tablespoons of canned crushed tomatoes if yours are pale.
  • Keep the heat at medium so the eggs stay creamy and do not turn rubbery.
  • Any soft melting cheese works here: a spreadable wedge, a squeeze of cheese sauce, or even a spoonful of cream cheese.

Estimated nutrition per serving: 320 cal · 18g protein · 8g carbs · 24g fat

Make it your own

  • Add a pinch of chili flakes or a chopped chili for a spicy kick.
  • Stir in a handful of chopped spinach with the tomatoes for extra veg.
  • Serve over toasted pita or with hash browns to make it a full meal.

Storing & make-ahead

Best eaten fresh, but leftovers keep covered in the fridge for up to 2 days. Reheat gently in a skillet or microwave in short bursts so the eggs do not overcook.

Good to know

Can I leave the eggs whole instead of scrambling?
Yes. Make little wells in the tomato base, crack the eggs in, cover, and cook until the whites set for a more traditional shakshuka look.
What cheese should I use?
Any soft, melty cheese works: a spreadable cheese wedge, cheese sauce, cream cheese, or shredded mozzarella.
Is this spicy?
Not as written. It is warm and savory from the allspice and pepper. Add chili flakes if you want heat.
How many people does this serve?
It comfortably feeds 2 for breakfast, or 1 very hungry person. Double everything to serve 4.

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