Khagina
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 by adding a potato to the mix!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakast
Cuisine: Pakistani, Indian, South Asian
Keyword: breakfast, eggs, scrambled egg, veggie scramble
Servings: 4
Author: Zeeshan Shah
- 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
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.