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Want a go-to egg recipe that comes together within 20-minutes and tastes great with all kinds of bread? Khagina doesn't t taste like a quick scrambled egg fix. It is a very flavorful version of Pakistan breakfast eggs. Give this a try, you'll love it! It can make a scrumptious breakfast or lunch even dinner.
Updated: The basic recipe of khagina remains the same, the post was fully updated with fresh photos and tips.
Khagina is a Hyderabadi and Pakistani version of a spicy and aromatic scrambled egg recipe. As far as ingredients, it is very similar to masala omelet. It tastes juicy, tangy, and spicy. It is usually served with crusty bread or paratha.
Ok, ande ka khagina (pronounced as kha-gee-na) originated in the Mughal kitchen through the Persian influence. The word khagina itself is derived from the Persian egg dish Khagineh. The recipe of Khagina is also presented in the Mughal recipe collection of 1834. Read more at The Economic Times.
The original recipe was without chili and tomato which came later to the sub-continent but I can promise this recipe that I’m sharing is the BEST and most authentic Pakistani version.
Why this recipe taste so good?
It simply tastes yum. I learned this from my friend. And she told me that the secret to best Khagina (also called Ande ka Khageena) is bhunnofying and adding yogurt which keeps the dish moist and juicy. So without much ado let’s move forward to Recipe.
The ingredients of khagina are visible in the above image which are eggs, ginger, garlic, chili, onions, tomato, oil, yogurt, spices, and cilantro. I used organic eggs which taste better than farm eggs. But I've made it hundreds of times with farm eggs too.
How to make ?
Making Khagina is simple. Just be patient and look for visual indications. Do not hurry and add all ingredients together. You'll lose a lot of texture and flavor.
- Fry chopped onions in a pan on medium heat for 7 minutes until slightly golden. We do not want brown onions.
- Then add the wet spices that ginger garlic and chili paste and sizzle for a minute.
- Add remaining dry spices and give it a stir.
- Add chopped tomato or purée, mix well. Cover and cook for another 7 minutes until oil separates and tomatoea are throughly cooked and melting.
- Protip:Over-ripened tomatoes will melt quickly, while under-ripened tomatoes will take longer to cook. Add few tablespoon of water if needed but make tomatoes are cooked before you proceed to add beaten eggs.
- When oil has separated on sides of pan and tomatoes are cooked. Remove the lid, then add whipped yogurt.
- Cook further. Meanwhile, beat the eggs and add to the pan. Keep stirring so eggs are cooked evenly and do not make large lump of egg. Also keep pushing egg sticking to the sides of pan back into the centre without burning.
- Add chopped chillies and coriander. Cook and keep stirring until excess water dries. Protip: We want that eggs loose the raw aroma but we don't want to overcook and dry out eggs.
- Cook until you can see some oil sizzling on sides of pan. Your Khagina AKA Masala Eggs is ready to eat.
Khagina is traditionally served with sliced bread or paratha. If you like crispy bread, try it with Karad double roti, a toasted bread slice, or even a baguette. You can use leftovers as filling in savory crepes, pita bread, sandwich, or even a quesadilla with loads of butter to make a quick breakfast.
You can store khagina at room temperature for 3-4 hours. Store in an ait-tight container in the fridge for 2-3 days. I have never tried freezing it as it was always gone before that.
Yogurt adds juiciness and tanginess to khagina but you can skip it. Just mix ¼ cup milk or water in the eggs while beating.
Just look at that khagina served in the dish. My homemade orange jam, butter, and cheese. Now that's my kind of weekend Pakistani breakfast.
If you try this khagina recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
Khagina Recipe (Pakistani breakfast)
- ⅓ cup oil
- 1 cup onions, finely chopped
- 1 tablespoon green chilli paste
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- ½ tablespoon coriander powder
- 1 teaspoon cumin
- 1 teaspoon red chilli powder
- 1 teaspoon Kashmiri chilli powder, or paprika for color
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper powder
- ½ teaspoon salt or more to taste
- 1 cup tomatoes, chopped or puréed
- ¼ cup yogurt
- 6 eggs, beaten, preferably organic
- 3 green chillies, sliced (optional)
- 3 tablespoon chopped coriander leaves
- In a pan or wok fry onions for 5-7 minutes until very soft and about to turn golden.
- Add spices and fry for a minute.
- Then add tomatoes. Simmer for 5 minutes until oil separates and tomatoes melt.
- Now, pour in beaten yogurt, and keep cooking.
- Next add beaten eggs and stir well. Keep stirring At regular intervals until eggs are cooked, also break egg in to bits while stirring.
- Finally, sprinkle chopped coriander and green chilies. Mix well and sear for a few minutes until oil separates.
- Khagina is ready to serve.