Khageena (or Khagina) is the Pakistani version of scrambled eggs — fluffy, spicy, and full of flavour. It’s ready in less than 20 minutes, making it a favourite for busy mornings or a quick weeknight dinner. With just a handful of everyday ingredients, this dish proves that eggs aren’t just for breakfast.
Just like Shakshuka, Khageena is a comforting egg dish that works any time of the day, whether you serve it with roti, paratha, or even toast.
How To Make Khageena – Spicy Scrambled Eggs
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 : Pour the whisked eggs into the masala. Cook gently on low–medium heat, folding the eggs with a spatula until just set. Don’t overcook; you want them soft and fluffy.
What to Serve with Khageena ?
Traditionally, Khageena is served for breakfast with paratha. But it’s equally delicious with bread, croissants, flatbread, or buns, making it a versatile dish you can enjoy any time of the day.
Can Khageena be made Ahead ?
Khageena tastes best when served freshly cooked. However, you can prep ahead to save time. Chop the onions, green chilies, and tomatoes in advance and store them in the fridge. Keep the tomatoes in a separate container since they tend to release water.
Doing this the night before makes it much quicker to whip up a hot, fresh breakfast in the morning.
Other Breakfast Recipes:
Khageena – Spicy Scrambled Eggs
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.
