Khagina or khageena is a delightfully spicy Pakistani dish of scrambled eggs with veggies.
This hearty breakfast or brunch recipe comes together in under 20 minutes and is great for dinner too, like my zucchini and scrambled eggs, especially on days when you’re short on time but looking to make something wholesome and nutritious for your family.
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This scrambled egg dish is popular in South Asian cuisine, and in Pakistan, it is a favorite among home cooks for weekend breakfast or brunch, eaten with roti or paratha and a side of mint lassi.
As I was researching the history of khagina, I also learned that the original khagina looks quite different from what my mother made and where my recipe originates.
My khagina recipe resembles the Turkish Menemen more than its Persian namesake. My Punjabi/Indian friends call it Anda Bhurji or Egg Bhurji.
A Quick Look at the Recipe
⏲️Ready In: 20 minutes.
👪Serves: 4.
🍽 Calories and Protein: 171 kcal + 9g protein.
📋 Main Ingredients: Eggs, tomatoes, onions, green chilies, seasonings, cilantro, and oil.
📖 Dietary Notes: Protein-rich, gluten-free, and dairy-free.
⭐ Why You’ll Love It: It’s a quick breakfast recipe that comes together in under 30 minutes- just like my keema recipe.
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“This khagina recipe is such a hit with my family! This is a regular Sunday brunch for us!” Zeeshan
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Ingredient Notes
Eggs: The hero ingredient! I used 6 eggs here, which turned out perfect for 4 servings. You can adjust the quantity based on how many people you’re cooking for.
Vegetables: The classic chopped trio of onions, tomatoes, and green chilies. I use these for almost all my curry bases, like in this lauki ki sabzi and baingan bharta.
Spices. Red chili powder, turmeric, and salt are all you need. There are many versions out there that use garlic and other spices like cumin, but this is how I grew up eating khagina and how I make it today.
Oil: Preferably a neutral oil, like avocado oil or a mild olive oil. Half butter/ghee and half oil can also be used.
Variations
I used a yellow onion here for a bit of sweetness and Serrano chili, but you can use a red onion and almost any chili, based on your spice tolerance.
How to Make Khagina
Step 1: Heat oil in a pan and sauté chopped onions till translucent.
Step 2: Add chopped tomatoes and green chilies and continue cooking for 5-10 minutes on low heat.
Step 3: Once the tomatoes have softened, add the spices and give the mixture a quick mix.
Step 4: Finally, add the whisked eggs and chopped cilantro and use quick stabbing motions to mix everything well.
Step 5: Once the eggs are cooked, remove the pan from the heat and serve the Khagina immediately.
Pro Tips
- Turn down the heat once you add the whisked eggs. Cooking the eggs low and slow will help you achieve a soft, scrambled texture.
- Things move quickly once you start cooking, so to prevent any overcooking and save time, chop the vegetables and whisk the eggs ahead of time and have them mise en place before cooking the Khagina.
Khagina FAQs
Khagina, like other scrambled eggs, is best enjoyed immediately. If you want to meal prep khagina, try my Khagina Bites.
Khagina leftovers can be stored in an airtight container and are best consumed by the next day.
You can reheat leftover Khagina in the microwave in 10-second increments until heated through.
Usually, khagina is eaten with chapati/roti, paratha, or just plain sliced bread, but you can make it gluten-free/low-carb by eating it with half an avocado and some cucumber slices.
You can also pair this with my gluten-free bread loaf or even use the cottage cheese flatbread as a wrap. If you're not gluten-free, try my rustic barley bread recipe and pair it with some phitti hui coffee.
More Easy Breakfast Recipes
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Khagina
Ingredients
- 2 tablespoon avocado oil or ghee
- 1/2 medium onion diced
- 1 small tomato diced
- 1/2 green chili chopped (I use Serrano)
- 1/4 cup cilantro chopped
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt or to taste
- 6 eggs
Instructions
- Chop up the veggies and set aside. Whisk the eggs and set aside.
- Heat a frying pan or skillet on medium high heat and add the oil.
- Once the oil shimmers, add the onions. Sauté the onions till translucent, about a minute. Next add the tomatoes, green chili and potato if adding.
- Lower the heat to medium low and cover and let the veggies cook for about 5-10 minutes. Once the tomato has softened, add the whisked eggs.
- Keep folding and with quick stabbing motions, mix till the eggs are cooked through, about 3 minutes. Cooking the eggs on low heat will result in a soft and creamy khagina.
- Take off the stove and enjoy immedietely.
Video
Notes
- Keep the heat low while mixing in the whisked eggs. This will ensure the eggs are soft and tender, not tough and rubbery.
- You can adjust the spices and seasonings to tweak the flavor to your liking.
Zeeshan Shah says
This khagina recipe is such a hit with my family! This is a regular Sunday brunch for us!