Breakfast · Yemeni

Yemeni Lahsa (Cheesy Skillet Shakshuka)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · October 8, 2026

This is a quick, comforting breakfast skillet where eggs cook into a soft, scrambled base with sweet onions and tomato, then get finished with a layer of melty cheese. It comes together in one pan in about 20 minutes, which makes it perfect for a lazy weekend or a protein-packed weekday start. Scoop it up with warm pita and you have breakfast sorted.

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Yemeni Lahsa (Cheesy Skillet Shakshuka)

Why you'll love this

  • One pan and about 20 minutes, start to finish.
  • Soft, cheesy eggs that feel like a treat on a regular morning.
  • Simple pantry ingredients you probably already have.
  • Easy to scale up for a crowd.

EveryDayMeal recipe

Yemeni Lahsa (Cheesy Skillet Shakshuka)

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

Ingredients

  • 5 large eggs
  • 1 onion, diced
  • 1 tomato, diced
  • 2 tablespoons olive oil
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon, or to taste salt
  • 3 tablespoons soft spreadable cheese (like cheese spread or a melty cheese sauce)

Equipment

  • Medium skillet with a lid
  • Wooden spoon or spatula
  • Cutting board and knife

Instructions

  1. Warm the olive oil in a medium skillet over medium heat, then add the diced onion and cook until soft and translucent, about 5 minutes, so it turns sweet instead of sharp.
  2. Stir in the diced tomato and cook for 4 to 5 minutes, until it breaks down and the mixture looks saucy.
  3. Season with the allspice, salt, and black pepper, stirring so the spices coat everything evenly and bloom for about 30 seconds.
  4. Crack in the eggs and stir gently for about 2 minutes to combine them with the tomato and onion, then cover and let cook for 5 to 6 minutes until the top is just set.
  5. Spread the soft cheese over the top, cover again for about 1 minute so it melts into the eggs, then serve warm.
  6. Bring it to the table straight from the skillet with warm pita, olives, and feta on the side if you like.

Tips from the kitchen

  • Keep the heat at medium so the eggs stay soft and creamy instead of rubbery.
  • Use the ripest tomato you can find, or a drained canned tomato in winter, for the best flavor.
  • Cover the pan right after adding the cheese so it melts gently without browning.

Estimated nutrition per serving: 320 cal · 19g protein · 10g carbs · 23g fat

Make it your own

  • Stir in a handful of chopped spinach with the tomato for extra greens.
  • Swap the soft cheese for shredded mozzarella or crumbled feta.
  • Add a pinch of red pepper flakes if you like a little heat.

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 skillet over low heat or in short bursts in the microwave so the eggs do not toughen.

Good to know

What is liquid cheese?
It just means a soft, spreadable or melty cheese, like a cheese spread or a smooth cheese sauce. Any mild melting cheese works.
Can I make this without stirring the eggs?
Yes. For a more traditional shakshuka look, make small wells in the tomato mixture and crack the eggs in whole, then cover and cook until the whites set.
What do I serve it with?
Warm pita or flatbread is classic. It also pairs well with olives, feta, hash browns, or fava beans for a fuller spread.
Can I double the recipe?
Yes, just use a larger skillet so the eggs cook in an even layer, and add a minute or two to the covered cooking time.

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