Khagina Recipe (Pakistani breakfast)
A Pakistani twist to regular scrambled eggs, so aromatic, spicy, and juicy. Just bhunnofy or sear everything well and it’ll taste great.
Servings 4
Calories 270kcal
Ingredients
- ⅓ cup oil
- 1 cup onions finely chopped
Spices
- 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
Other
- 1 cup tomatoes chopped or puréed
- ¼ cup yogurt
- 6 eggs beaten, preferably organic
- 3 green chillies sliced (optional)
- 3 tablespoon chopped coriander leaves
Instructions
- 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.
Notes
Cook in non-stick pan or wok for easy cooking.
Serve fresh for best taste.
Nutrition
Calories: 270kcal | Carbohydrates: 12g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 200mg | Potassium: 385mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1050IU | Vitamin C: 18mg | Calcium: 89mg | Iron: 2mg