Khageena is a Pakistani version of scrambled eggs with tomatoes, onions, chilis, few spices for a flavorful egg dish, perfect for a weekend breakfast or an easy weeknight dinner!
In this Post:
- Ingredients you need
- How to make Khageena?
- Tips for Recipe
- What to serve with Khageena?
- More Easy Breakfast Recipes
If you’re looking for a flavorful, yet simple breakfast dish, you’ll love Khageena – Pakistani scrambled eggs with a spicy, flavorful twist!
Halwa Puri may be the more iconic Pakistani breakfast dish, but Khageena is definitely an easier (and healthier) breakfast dish.
Khageena, also known as egg bhurji or anda bhurji in India is the perfect weekend breakfast!
This simple breakfast dish combines the vibrant flavors of tomatoes, onions, chilies, and a mix of spices you probably already have on hand.
Why you’ll love this recipe
These Pakistani-style scrambled eggs will be your new favorite dish:
- ready in 15 minutes
- easy to make for a crowd
- an delicious breakfast or easy dinner option
- pairs well with homemade roti or paratha and your favorite chai
Ingredients & Notes
- Eggs – we typically use 3 large eggs for 2 people; you can adjust this to your liking.
- Onion – white or yellow onion is best for this recipe. You want to cook it until it is translucent but still has a little crunch.
- Tomato – if your tomato is watery, discard the seeds in the middle so your khageena doesn’t get soggy.
- Green chili and red chili powder – we use both in this recipe; you can adjust the amount to your preference for spice.
- Ground spices – coriander powder, turmeric powder, red chili powder, and black pepper – are typically used in many Pakistani recipes. You can adjust the combination to your preference.
How to make Khageena?
In a pan, add oil on low to medium heat, add the diced onion, and cook until it turns soft, a little until it turns translucent. (We prefer the onion to be slightly crunchy in the final dish).
Add the powdered spices and salt and mix well for 1-2 minutes. Lower the heat if needed to ensure the spices do not burn.
Once spices are incorporated, add diced tomato and chopped chili if using.
Break three eggs in a separate bowl and add them, one at a time, to the tomato-onion mixture.
Add the eggs and mix well until the eggs firm up and are cooked.
Serve immediately with homemade roti or paratha.
Recipe Tips
- Tomato – if your tomato is watery, we recommend discarding the seeds in the middle so that the khageena does not get soggy.
- Onion – you want to cook your onion until it gets translucent to remain a little crunchy in the final dish.
- Servings – this dish is a great way to serve breakfast for a crowd! Adjust the number of eggs and ingredients as you need.
What to serve with Khageena?
These desi scrambled eggs are best paired with fresh homemade roti, or paratha.
Serve it with a cup of doodh patti chai and you have a delicious meal to enjoy!
Recipes you’ll love
If you’re looking for more breakfast recipes, here are some of our favorites:
- Masala French Toast: Savory Indian Breakfast
- Methi Thepla
- Aloo Paratha: Potato Stuffed Flatbread
- Daal Puri: Crispy Flatbread with Lentil Stuffing
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Khageena
Ingredients
- 3 eggs
- 1 large onion diced
- 1 small tomato
- 2 green chillies optional
- ¼ cup oil
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½-¾ teaspoon red chili powder adjust to your preference
- ½ – ¾ teaspoon black pepper
- Salt as per taste
Instructions
- In a pan, add oil on low to medium heat, add the diced onion, and cook until it turns soft, a little until it turns translucent. (We prefer the onion to be slightly crunchy in the final dish)
- Add the powdered spices and salt and mix well for 1-2 minutes. Lower the heat if needed to ensure the spices do not burn.
- Once spices are incorporated, add diced tomato and chopped chili if using.
- If your tomatoes are watery, discard the seeds in the middle so your eggs are not soggy.
- Break three eggs in a separate bowl and add them, one at a time, to the tomato-onion mixture.
- Add the eggs and mix well until the eggs firm up and are cooked.
- Serve immediately with homemade roti or paratha.