Yemeni Lahsa – Creamy Cheesy Eggs - Lahsa is a rich, creamy Egg dish made on a base of golden Onions, with soft Cheese, Eggs, Tomatoes and warming Spices. It’s incredibly comforting, simple to make, and ready in just 10 minutes. Traditionally made with Puck cheese, it’s one of those quick, no-fuss meals that still feels indulgent. It is perfect for breakfast, lunch, or a lazy dinner. If you love Eggs for Breakfast or Brunch, why not try Shakshuka or Cilbir.
Lahsa
Lahsa (also spelled Lahshah or Lahsah) is a classic Yemeni comfort dish. Think of it as cheesy scrambled eggs meets savoury dip — warm, soft, and perfect for scooping up with bread.
It's made by gently folding cheese into softly cooked eggs, often seasoned with black pepper, a bit of butter or ghee, and sometimes a dash of cumin or chilli flakes. It's rustic, deeply comforting, and comes together super quickly.
The Cheese forms a thin layer on top of the runny eggs and it becomes the most delicious dip style soft Egg dish.
Safira’s Recipe Rundown
Super quick – Ready in under 10 minutes
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Delicious - Creamy, cheesy, comforting
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Basic Ingredients - Made with ingredients you may already have.
Loved by all - Kid friendly and adult approved
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Brunch, Lunch or Dinner - Perfect any time of day
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Ingredients
This is what you need to make this recipe:
Eggs – Free range for best flavour and colour.
Onions -Diced White or Red Onions.
Tomatoes and Tomato Puree -Chopped medium Tomatoes and a little Tomato Puree. Tomato Puree can be omitted.
Green Chillies - This is an optional addition.
Puck cheese - A good sub for Puck Cheese if you cannot find it is, Primula Original Cheese Spread, Cream Cheese (at room temperature) or Laughing Cow Cheese. All 3 will melt beautifully into the eggs and brings the same mild, salty creaminess that makes this dish so satisfying.
Butter or Ghee – For richness.
Salt and Black Pepper – To taste.
Spices and Herbs - Cumin, Chilli Flakes, Coriander, Paprika.
How to Make it
- Step 1: Melt the butter or ghee in a small non-stick pan over medium heat. Add Onions and cook until golden brown.
- Step 2: Add Tomatoes and Green Chillies and cook for 4-5 minutes over medium high heat.
- Step 3: Season with Spices, Herbs and a touch of Salt and Pepper and saute for 1-2 minutes over medium high heat.
- Step 4: Crack in the eggs, and stir gently with a spatula as they begin to set.
- Step 5: Add a splash of Water to create steam, then when the eggs are about halfway cooked, begin to add the Cream Cheese.
- Step 6: Spread remaining Cheese. Cook until just set and still soft — you want a creamy finish, not dry. Serve immediately with toast, soft buns, warm flatbread or pitta.
Top Tip: Spread the Cheese in a thin layer. Don't stir it too much once it is in the pan.
Substitutions and Variations
There are very few ingredients in this recipe so the substitutions and variations are limited. Here is what you can do to change things up a bit:
- Spices - You can add all of the Spices or just a few. Try adding some Herbs too. Thyme and Dill are great options.
- Meat - Add a little MInced Lamb and cover and cook before adding the Cheese for a more filling dinner version.
- Cheese - Use Cream Cheese like Philadelphia or any spreadable Cheese of your choice.
If you love the idea of cheesy Eggs, try this Menemen recipe which has added Cheese.
Storage
Store leftovers in the pan, covered with a lid or in an air tight container for up to 2-3 days.
Serving Suggestions
Pair with Mulawah or any warm bread.
Top with chilli flakes or a swirl of zhug for extra heat.
Related
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Yemeni Lahsa – Creamy Cheesy Eggs
Ingredients
- 2 tablespoon Ghee or Oil
- 1 large Onion Diced
- 2 medium Tomatoes Diced
- 2 Green Chillies Sliced
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Paprika Powder
- ½ teaspoon Chilli Flakes
- 1 tablespoon Tomato Puree
- 3 Eggs
- 100 g Puck Cheese or Cream Cheese or any spreadable Cheese
Instructions
- Step 1: Melt the Ghee in a small non-stick pan over medium heat. Add Onions and cook until golden brown - about 5 minutes.
- Step 2: Add Tomatoes and Green Chillies and cook for 3-5 minutes over medium, high heat.
- Step 3: Season with Spices - Cumin Powder, Coriander Powder, Paprika Powder, Chilli Flakes plus Salt and Pepper and saute for 1-2 minutes over medium high heat. Stir in Tomato Puree and saute for 1 minute.
- Step 4: Crack in the Eggs, and stir gently with a spatula as they begin to set.
- Step 5: Add a splash of Water to create steam, then when the Eggs are about halfway cooked, begin to add the Cream Cheese.
- Step 6: Spread remaining Cheese. Cook covered for 2 minutes until just set and still soft — you want a creamy finish, not dry. Serve immediately with toast, soft buns, warm flatbread or pitta.
Notes
Top Tip
Spread the Cheese in a thin layer. Don't stir it too much once it is in the pan.Substitutions and Variations
There are very few ingredients in this recipe so the substitutions and variations are limited. Here is what you can do to change things up a bit:-
- Spices - You can add all of the Spices or just a few. Try adding some Herbs too. Thyme and Dill are great options.
-
- Meat - Add a little MInced Lamb and cover and cook before adding the Cheese for a more filling dinner version.
-
- Cheese - Use Cream Cheese like Philadelphia or any spreadable Cheese of your choice.
Storage
Store leftovers in the pan, covered with a lid or in an air tight container for up to 2-3 days.Serving Suggestions
Pair with Mulawah or any warm bread.Top with chilli flakes or a swirl of zhug for extra heat.
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