Yemni Egg & Cream Cheese Lehsa | Authentic Arabic Breakfast | Homemade لہسہ یمنی انڈہ اور چیز

Yemeni Egg & Cheese Lehsa Ingredients Eggs – 3 Cream cheese – 2 tbsp (optional, for a creamier texture) Oil – 2 tbsp Garlic – 2 cloves, finely chopped Green chili – 1, finely chopped Black pepper – ½ tsp Salt – to taste Tomato – 1, finely chopped Onion – 1, finely chopped Fresh coriander – 2 tbsp, finely chopped Instructions 1. Heat the oil in a non-stick pan. 2. Add the chopped onion and cook for 2 minutes. Then add the garlic and green chili, and sauté for about 30 seconds. 3. Add the chopped tomato, then season with turmeric, salt, ground cumin, and ground coriander. Add a splash of water, cover, and cook for about 2 minutes until the tomato becomes soft. 4. Crack the eggs directly into the pan and gently stir over low heat using a spatula. 5. When the eggs are about halfway cooked, add the cream cheese and mix until well combined. 6. Finish with the black pepper and fresh coriander. Let it cook on low heat for another 2 minutes. 7. Serve hot with Tandoori Roti, Arabic Khubz, or Paratha. Restaurant-Style Tip Cook over low heat to keep the eggs soft, creamy, and rich in texture. Serves: 2–3 people Preparation Time: 10–12 minutes