Khagina (or khageena) is the South Asian or Desi version of scrambled eggs. The recipe I am sharing is the Pakistani version made with onions, tomatoes, green chilies and coriander leaves / cilantro. Ready in less than 20 minutes, it’s a popular breakfast option and can be served with paratha, roti or bread.
What is khagina (khageena)?
Khagina (or khageena) is the South Asian or Desi version of spicy scrambled eggs with onions and tomatoes. There are versions of this dish throughout the Indian sub-continent. It’s called khagina (or khageena) in Pakistan and within the Muslim community in the sub-continent, ande ki bhurji (or bhujia) in India, and akoori (or akuri) within the Parsi community. Made with onions, tomatoes, green chilies, coriander and spices khagina is a popular vegetarian breakfast (or brunch) recipe that can be served with South Asian style bread such as roti / chapati, air fryer paratha, naan or western style bread such as toast. Even croissants to make a khagina sandwich. Though khagina is traditionally a breakfast recipe, it also makes for a delicious meal option for lunch and dinner. Ready in less than 20 minutes, it’s perfect for those days when you can’t think of what to make, turning into a perfect ‘breakfast for dinner’ meal option. The recipe that I am sharing is for khagina made in the Pakistani manner, the way it was made in my home growing up.
How to make khagina aka Pakistani scrambled eggs?
- Whisk the eggs: Break the eggs in a medium sized bowl. Whisk till fluffy, and set aside.
- Make the khagina masala: Heat oil in a pan, and saute the onions till light golden. Add the chopped tomatoes and cook for a few minutes till soft. Then add the green chilies, followed by the spices. Cook for another 2 minutes till the masala is all blended together. If I want to prep ahead for a party / dawaat the next day, I will take the khagina masala off the heat and let it cool. Once cooled, I will keep it in an container, and the next day I will heat it up again and then add the whisked eggs.
- Add the eggs: Once the masala is ready, add the whisked eggs. Cook the eggs on a low-medium heat, while stirring, until the eggs are scrambled and almost cooked through.
- Garnish and serve: Right at the end, add the chopped coriander leaves / cilantro and season the eggs with salt. Stir for another minute, and then serve right away with bread of choice.
Can khagina (khageena) be made in advance?
Khagina is one of those dishes that is best served fresh, and right from the pan. However, there are certain preps that can be done in advance. If you need to prepare the khagina for a dawaat or let’s say for an Eid breakfast, chop up the vegetables the night before, making sure to keep the onions and tomatoes separately.
Another thing that you can do is prepare the khagina masala (the onion and tomatoes mixture) a day before and keep it in the fridge. Once the spices are added and the masala is cooked, take it off the heat and let it cool. Place the masala in the fridge. The next morning, heat the masala with a little oil in a pan. Once the masala starts bubbling from the side, whisk the eggs and add to the pan. This is something that I do for all my breakfast and brunch dawaats – saves a lot of time!
In case you do have leftovers, they can be stored in the fridge and eaten the next day.
What to serve with Desi scrambled eggs?
Whether you make khagina (khageena), or ande ki bhurji, or akoori the versatility of these dishes is that they can be served with any style of bread, be it South Asian style bread or Western style bread. Serving options include chapati, roti, naan, paratha, bread and croissants. If I am having a lazy weekend breakfast, I like to serve khagina with air fryer paratha, and on the side I have a cup of steaming chai or a refreshing glass of lassi. On the weekdays, I prefer to keep it simple with simple sliced bread. I also love having khagina (or khageena) for dinner – it’s a perfect ‘breakfast for dinner’ option and on those occasions, I like to serve naan or roti on the side. In case you are having these Desi scrambled eggs for lunch, they also taste delicious in a sandwich with a slice of cheese – use sandwich bread or a croissant.
Some other breakfast or brunch recipes that you can try are:
- Pakistani qeema with onions
- Airfryer paratha
- Aloo ki tarkari
- Chicken and mushroom quiche
- Overnight French toast Bake
- Sindhi style crispy bhindi
Would love it if you could try out and rate the recipe, and let me know how it was in the comments below!
Khagina (Khageena)– spicy Pakistani scrambled eggs with onions and tomatoes
- 6 large eggs preferably free range eggs
- 1/3 cup vegetable oil
- 1 medium / 120 gm onion sliced
- 2 to matoes chopped
- 2 green chilies sliced (remove the seeds if you prefer less spicy taste)
- 1 ½ teaspoon coriander powder
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- Salt to taste (1/2 teaspoon is usually good for 2 eggs, but adjust to taste)
- 1/2 cup coriander leaves / cilantro chopped plus more for garnish
Crack the eggs in a medium sized bowl, and whisk with a fork till light and fluffy. Set aside.
Heat oil in a large frying pan on medium heat.
Add the sliced onions, and saute till light golden and soft.
Add the chopped tomatoes and cook till soft (about 4 – 6 minutes). Use a wooden spoon to mash the tomatoes.
Add the green chilies, and the spices (coriander powder, red chili powder, turmeric powder, and garam masala powder). Cook for about 2 minutes, till the raw flavor of the spices dissipates, and oil can be seen from the side of the masala.
Add the whisked eggs and cook on low – medium heat till the eggs are almost cooked through. They should be soft and resemble soft scrambled custard. Make sure to keep stirring and using your spoon to scramble the eggs.
At this stage, add the salt and chopped up coriander.
Stir for another 1 – 2 minutes, and then take off the heat. Serve right away with bread of choice. Garnish with more coriander leaves.