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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
Cook Time10 minutes
Total Time20 minutes
Course: Breakast
Cuisine: Pakistani, Indian, South Asian
Keyword: breakfast, eggs, scrambled egg, veggie scramble
Servings: 4
Author: Zeeshan Shah

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.