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Khagina or Pakistani style scrambled eggs in a silver serving bowl with bronze handles. The khagina is topped with coriander leaves.

Khagina (Khageena)– spicy Pakistani scrambled eggs with onions and tomatoes

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 and green chilies. Ready in less than 20 minutes, it’s a popular breakfast option and can be served with paratha, roti or bread.
Servings 4 people

Ingredients

  • 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

Instructions

  1. Crack the eggs in a medium sized bowl, and whisk with a fork till light and fluffy. Set aside.
  2. Heat oil in a large frying pan on medium heat.
  3. Add the sliced onions, and saute till light golden and soft.
  4. Add the chopped tomatoes and cook till soft (about 4 – 6 minutes). Use a wooden spoon to mash the tomatoes.
  5. 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.
  6. 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.
  7. At this stage, add the salt and chopped up coriander.
  8. Stir for another 1 – 2 minutes, and then take off the heat. Serve right away with bread of choice. Garnish with more coriander leaves.