Khageena (or Khagina) is Pakistani version of scrambled eggs. Ready in less than 20 minutes it not only makes for a perfect breakfast but also a quick dinner.
These spicy scrambled eggs are Pakistani version of scrambled eggs. Khageena is very simple and easy to make and it comes together in less than 15 minutes. And who said you can only have eggs for breakfast ! This makes for a perfect dinner too just like Shakshuka.
How To Make Khageena
This is a very simple recipe and there is no chance that you can mess it up ! Even if you have no experience with Pakistani/Indian cooking, you can easily whip these eggs perfectly.
- Whisk the eggs: Crack the eggs in a bowl. Whisk until fluffy and set aside.
- Make the khagina masala: Heat oil in a pan, and sauté the onions till light golden. Add cumin seeds and temper them for a minute. Add green chillies followed by salt, red chilli powder and turmeric. Cook for a few minutes till tomatoes are soft and you can see oil separating.
- Add the eggs: Once the masala is ready, add the whisked eggs. Cook the eggs on a low-medium heat, while stirring and folding them in with a spatula. Remove from the heat once eggs are cooked.
- Garnish : Garnish chopped coriander / cilantro . You can also add some green chilli but that’s completely optional.
What to Serve with Khageena ?
Traditionally khageena is served for breakfast with paratha. But its equally good when paired up with bread, croissants, flat bread or buns.
Can Khageena be made Ahead ?
In my opinion khageena is best served when freshly cooked. You can do little prep by chopping onions, tomatoes and green chillies and put them in a container in the fridge. Store. tomatoes separately as they get watery. You can do this a night before so the breakfast can be ready in no time in the morning.
Other Breakfast Recipes:
Shakshuka
FLUFFY PANCAKES
Lahori Chanay
Khageena
Ingredients
- 4 Eggs
- 1 Medium Onion (Sliced)
- 1 Large Tomato (Chopped)
- 1 Green Chilli (Sliced)
- ½ tsp Red Chilli Powder
- ¼ tsp Turmeric
- ½ tsp Cumin Seeds
- Salt to taste
- 3 tbsp Oil
- Coriander/Cilantro
Instructions
- In a bowl crack eggs and whisk them until fluffy. Set them aside
- In a non stick pan heat oil on medium heat. Sauté onions until light golden.
- Add cumin and stir for a minute. Add tomatoes and green chillies along with all the spices. Cook until tomatoes are soft and oil starts to separate.
- Pour the whisked eggs and slowly mix the eggs until they are cooked.
- Add some coriander saving some for garnish. Mix it in and remove the eggs from the heat.
- Garnish with chopped coriander/cilantro and green chillies (optional) Serve it with choice of your bread.
