Licky Eggs

Treat yourself to a lazy brunch with this easy recipe for Yemeni eggs, known as lahsa (which we were informed by the gaspy malingerer Moustafa, means lick in Arabic). This recipe is from Tiffin and Tea.

Prep time: 5 minutes
Cooking time: 20 minutes
Makes: 4 servings

Ingredients
2tbsp oil
1 large onion
2 medium tomatoes
2 green chillies
1tsp ground cumin
1 tsp ground coriander
1t sp paprika
1/2 tsp chilli flakes
1 tbsp tomato puree
3 eggs
100g cream cheese
Bread to serve

1. You’re telling me you’re Yemeni!

Dice your onion relatively finely. Heat a large frying pan on medium heat and 2tbsp oil. Add the onions to the pan and cook for 5 minutes – until (the old walled city of) Shibam! they’re golden.

Whilst your onion cooks, dice your tomato and slice your green chili. After 5 minutes, add them to the pan alongside the glistening onions. Cook for a few minutes so the tomatoes get soft and squishy like a teenager on Valentine’s day.

Next add your spices; into the pan goes: 1tsp ground cumin, 1tsp ground coriander, 1tsp paprika, 1/2tsp chilli flakes and a pinch of salt. Cook for 1 minute.

Then, add 1tbsp tomato paste. Cook until it darkens in colour (1-2 minutes).

2. Egg yourself on!

Crack your eggs into the tomatoey concoction and delicately stir through, like you are painting a grand master work.

When the eggs are almost cooked, add 100g cream cheese. Place a lid on top to steam the dish for 2 minutes.

Serve with bread to mop up the eggy creamy goodness and to save you from licking the bowl yourself!

Dink and sink!

Food for Thought