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!
½-¾teaspoonred chili powderadjust to your preference
½ - ¾teaspoonblack 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.