Yemeni Lahsa (Elite Shakshuka)

Name: Yemeni Lahsa (Elite Shakshuka)
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Yield: 4 servings
Cuisine: Saudi Arabian
Ingredients: 5 Egg; 1 Diced Onion; 1 Diced Tomato; 2 tablespoons Olive Oil; 1/4 tsp Allspice; 1/4 tsp Black Pepper; 3 tablespoons Liquid Cheese

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Breakfast recipe with Saudi Arabian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 35 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Step-by-step instructions

First, On medium heat, heat the olive oil and add the diced onion until it wethers. Next, add the tomatoes and cook for another 4-5 min. Lastly, add the all spice, salt, and cracked pepper.
Add the eggs and mix throughly for 2 minutes and cover to cook 5-6 minutes until top is solidified. Lastly, spread the liquid cheese and have it covered for a minute.
I served mine Mediterranean style with hash-browns, Egyptian fava beans, Turkish salami and olives, cheese wedges, and greek feta.

Why this works on a weeknight

Yemeni Lahsa (Elite Shakshuka) genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Skillet & One-Pan collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Yemeni Lahsa (Elite Shakshuka) actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥘 Skillet & One-Pan Breakfast Saudi Arabian ⚡ 30-Min Dinner