Yield: 4-6


eggs in dish

So delicious, quick and easy, this recipe will become a regular part of your menu rotation. Make it for breakfast or a quick weeknight dinner idea by adding a potato to the mix!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1/2 medium onion diced

  • 1 small tomato diced

  • 2 green chilis, chopped

  • 1/4 cup cilantro, chopped
  • 4 tablespoon avocado oil or ghee
  • 6 eggs
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt or to taste


  1. Chop up the veggies and set aside. 
  2. Add the oil to a flat bottomed pan and stir fry the spices for about 30 seconds.
  3. Add the chopped vegetables and stir fry. 
  4. Once the onions become translucent, add the eggs one by one to the pan.
  5. Lower the heat and stir to combine.
  6. Keep stirring till the eggs are cooked through, about 3 minutes. Cooking the eggs on low heat will result in a soft and creamy khagina.


*You can also add a small diced potato if you wish. Cook to soften it before adding the other veggies.

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