Khagina or khageena is best described as the Pakistani version of veggie with scrambled eggs. But spicy! Soft scrambled eggs and a mix of sauteed onions, tomatoes, green chilies, and cilantro (coriander). This dish is a hearty breakfast or brunch recipe but equally as welcome for dinner, especially if you’re short on time. This dish is ready in under 20 minutes!
Table of Contents
- What is khagina?
- khagina ingredients
- How to make the perfect khagina/khageena
- Pro tips
- Storage
- What to eat with khagina
- More South Asian breakfast/brunch recipes to try:
What is khagina?
Khagina or Khageena is a spicy scrambled egg dish that is popular in South Asian cuisine. In Pakistan, it is a favorite amongst home cooks for weekend breakfast or brunch, and eaten with roti or paratha. Khagina can be traced back to Persian cuisine, and the word comes from the Persian Khag or eggs. Word has it that it was pretty popular in Mughal kitchens as well.
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 Meneme more than its Persian namesake, which is made with eggplants and sometimes sweet syrup as well. Here’s a brilliant article on the origins of Khagina for you to geek out on if interested. Another interesting fact that I was unaware of was that my Punjabi/Indian friends call it Anda Bhurji or Egg Bhurji. You learn something new every day!
khagina ingredients
Oil (not pictured). The oil should be preferably neutral, like avocado oil or a mild olive oil. Half butter/ghee and half oil can also be used.
Vegetables. Onions, tomatoes, green chilies, cilantro/coriander chopped small. My onion preference is yellow, and as for the green chili, I prefer Serrano, but you can use any you like. It depends on how spicy you like your eggs.
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.
Eggs. Whisked.
How to make the perfect khagina/khageena
Step 1
Chop all the vegetables finely. I also like to chop the green chili small so I get some in every bite. Set aside.
Whisk the eggs. The eggs need to be whisked till fully incorporated.
Step 2
Heat a medium pan. I prefer a ceramic non-stick pan. Heat the pan on medium-high heat and add the oil. Once the oil is shimmering, add the vegetables.
Step 3
Add the onions. Unlike other Pakistani/South Asian curry recipes, the onions do not need to be browned. Just saute them enough to make them translucent before adding the rest of the ingredients.
Add the tomato and green chili. Once the onions are translucent, add the tomatoes and green chili. Sauté for a few minutes till the tomatoes soften. Lower the heat to medium-low.
Step 4
Add the eggs and cilantro. Lastly, add the whisked eggs and chopped cilantro, and fold the eggs. And with quick stabbing motions, mix everything. Keep folding till the eggs are cooked through. You want a soft scramble, so cooking the eggs on low heat will help prevent them from drying out too fast. Once the eggs have cooked, turn off the heat and take the pan off the stove. Serve immediately.
Pro tips
- Sautéing the vegetables and spices before adding the eggs helps rid the khagina of a rawness that is present when everything is whisked together and cooked.
- While the Pakistani Khagina cooking method doesn’t really stress slow cooking the eggs for a soft scramble, I find that it elevates the dish and makes for a better texture.
Make-ahead tips
- To save time, prepare the ingredients beforehand and have them when ready to cook the khagina. Or prep till step 3 and store the mixture in the fridge once cooled. When ready to make the khagina, heat the mix with some oil and then proceed to add the eggs.
Storage
In the fridge. 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.
To reheat. Reheat in microwave 10-second increments until heated through.
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What to eat with khagina
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. If you’re craving bread, try the Siete (affiliate link) almond or cassava flour tortillas. Or if you’re not gluten-free, try my rustic Barley Bread recipe
More South Asian breakfast/brunch recipes to try:
If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!
This post was originally published on December 25, 2021, but has been updated with detailed instructions and photos.
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.
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