Yemeni Lahsa (Elite Shakshuka) Recipe

On medium heat, warm the 2 tbsp olive oil in a pan. Add the diced onion and cook until it softens and turns translucent.

Stir in the diced tomato and continue to cook for another 4-5 minutes, until the tomatoes start to break down. Season with the 1/4 tsp allspice, salt, and 1/4 tsp cracked pepper.

Crack the 5 eggs into the pan with the onion and tomato mixture. Stir them thoroughly for about 2 minutes, breaking up the yolks and incorporating them into the base until the mixture starts to thicken.

Cover the pan and let it cook for another 5-6 minutes, until the eggs are fully set and the top is solidified. Finally, spread the 3 tbsp liquid cheese evenly over the eggs, cover again, and let it warm through for about 1 minute until it's just shimmering.