Yemeni Lehsa Egg Breakfast
Yemeni Lehsa Egg Breakfast – A Creamy & Flavorful Morning Dish
Are you tired of the same old scrambled or fried eggs? The Yemeni Lehsa Egg Breakfast is here to transform your mornings. This dish is a Middle Eastern gem, made with eggs, spices, and cream cheese for a rich and comforting meal. Quick to prepare yet full of bold flavors, it’s perfect for breakfast, brunch, or even a light dinner.
Jump to Recipe Print RecipeWhat is Yemeni Lehsa?
Lehsa (sometimes called Yemeni Egg Stew) is a traditional Yemeni breakfast made with eggs simmered in a tomato-based sauce, flavored with aromatic spices, and finished with cream cheese for a creamy, melt-in-your-mouth texture. It’s often served with flatbread or pita so you can scoop up the delicious mixture.
Why You’ll Love This Recipe
- Quick & easy – ready in under 30 minutes
- Packed with flavor – spices + chilies = a taste explosion
- Creamy & comforting – cream cheese makes it extra rich
- A change from the usual – not your average egg breakfast!
Yemeni Lehsa Egg Breakfast
Course: Breakfast, LunchCuisine: YeminiDifficulty: Easy4
servings18
minutes20
minutes152
kcal38
minutesThis Yemeni Lehsa Egg Breakfast is the perfect way to break free from boring egg recipes. With its rich tomato base, warming spices, and creamy finish, it’s a dish you’ll want to make again and again. Whether for a cozy breakfast at home or a special brunch, this recipe will add a flavorful twist to your table.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 large tomatoes, chopped
1 tbsp tomato paste
Salt, to taste
1 tsp paprika
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili flakes
1/2 tsp black pepper
1/2 tsp turmeric powder
3–4 green chilies, chopped
1 tsp sugar
6 large eggs
1/4 cup water
200 g melted cream cheese
2–3 tbsp fresh parsley, chopped (plus extra for garnish)
Directions
- Sauté the Onions
Heat olive oil in a pan over medium heat. Add the chopped onion and cook until golden brown (about 5 minutes). - Build the Tomato Base
Add chopped tomatoes and tomato paste. Cook for 3–5 minutes, then stir in the spices: paprika, cumin, coriander, chili flakes, black pepper, and turmeric. Cook for 1–2 minutes to release their aroma. - Add Chilies & Sugar
Mix in green chilies for heat and sugar to balance the acidity of the tomatoes. - Cook the Eggs
Crack in the eggs and stir gently as they begin to set. Add water and cook for 2–3 minutes. - Make it Creamy
Stir in parsley and melted cream cheese once the eggs are halfway cooked. This gives the dish a smooth, creamy texture. - Finish and Serve
Cover the pan for 2 minutes until the eggs are just set but still soft. Garnish with more parsley and green chilies. Serve hot with flatbread, pita, or crusty bread.
Recipe Video
Notes
- Don’t overcook the eggs – keep them soft and creamy.
- Adjust spice levels – add more or less chili depending on your taste.
- Use fresh parsley – it brightens up the dish beautifully.
- Pair with bread – Yemeni Lehsa is best enjoyed with something to scoop it up!
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