YEMENI LAHSA Dec 20 Written By Eleanor Debel https://www.youtube.com/shorts/1QX-KBX6tmMPrintYEMENI LAHSA Yield 2Prep time10 MinCook time10 MinTotal time20 Min Ingredients 1 Tbsp Olive oil 1 small onion, diced 1 green hot pepper, such as serrano or jalapeno, finely diced ¼ tsp turmeric ½ tsp ground cumin ¼ tsp ground coriander 3 garlic cloves, minced 2 large tomatoes, chopped ½ cup vegetable stock 4 eggs Liquid Cheese or creme fraiche or cream cheese Chopped cilantro Pita bread InstructionsHeat a large skillet over medium heat and add the olive oil, chopped onion, and finely diced hot pepper. Saute, stirring, for about 5 minutes until the onion is softened and beginning to brown. Add in the turmeric, cumin and coriander and cook, stirring for 1-2 minutes until fragrant. Stir in the minced garlic, chopped tomatoes and vegetable stock and reduce the heat to medium low. Cook, stirring occasionally, until the tomatoes release their juices and the liquid has reduced slightly, about 3-4 minutes.Crack the eggs into the pan and gently break the yolks with a spoon or spatula. Cook, slowly stirring the eggs, until the eggs are set and the mixture comes together like soft scrambled eggs. Drizzle with liquid cheese and serve with warm pita bread. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance breakfasteasyhealthyvegetarian Eleanor Debel
YEMENI LAHSA Dec 20 Written By Eleanor Debel https://www.youtube.com/shorts/1QX-KBX6tmMPrintYEMENI LAHSA Yield 2Prep time10 MinCook time10 MinTotal time20 Min Ingredients 1 Tbsp Olive oil 1 small onion, diced 1 green hot pepper, such as serrano or jalapeno, finely diced ¼ tsp turmeric ½ tsp ground cumin ¼ tsp ground coriander 3 garlic cloves, minced 2 large tomatoes, chopped ½ cup vegetable stock 4 eggs Liquid Cheese or creme fraiche or cream cheese Chopped cilantro Pita bread InstructionsHeat a large skillet over medium heat and add the olive oil, chopped onion, and finely diced hot pepper. Saute, stirring, for about 5 minutes until the onion is softened and beginning to brown. Add in the turmeric, cumin and coriander and cook, stirring for 1-2 minutes until fragrant. Stir in the minced garlic, chopped tomatoes and vegetable stock and reduce the heat to medium low. Cook, stirring occasionally, until the tomatoes release their juices and the liquid has reduced slightly, about 3-4 minutes.Crack the eggs into the pan and gently break the yolks with a spoon or spatula. Cook, slowly stirring the eggs, until the eggs are set and the mixture comes together like soft scrambled eggs. Drizzle with liquid cheese and serve with warm pita bread. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance breakfasteasyhealthyvegetarian Eleanor Debel
