The Best Recipe For Khageena- Pakistani Scrambled Eggs
Whenever the question arises “what shall we have for dinner today?” it is an absolute dilemma. After spending the better part of the next two hours just thinking about what to cook, you suddenly realize that you don’t have enough time to defrost your meat or soak your rice or prepare fancy elements required for so-an-so dish. What do you do? You make khageena. Isn’t Brinner (breakfast for dinner) the best?!
Khageena is basically a desi version of scrambled eggs. Also the absolute BEST version of scrambled eggs. If you haven’t tried it, you just must. It
’s spicy, it has a bunch of vegetables in it and most importantly, it is extremely simple to prepare.
You can have khageena for breakfast, lunch or dinner (why are eggs considered a breakfast staple anyway? It’s such an excellent and versatile protein). What’s more is that it is endlessly customizable. Once you have the basic recipe in hand (like this one), then you can continue to add or eliminate elements from it.
This works extremely well as a healthy dish. All you have to do is simply use egg whites instead of whole eggs; or you can even divide the portions (half whole eggs and half egg whites) to maintain some of the fluffy texture.
Have khageena with parathas, roti or simple toast. You’ll love it whatever you choose.
1 medium onion, diced
2 green chilies, finely chopped
2 tomatoes, chopped
4 button mushrooms, sliced (optional)
1 small potato, diced into very small pieces. Roughly the size of your thumb’s nail.
Salt, to taste
Turmeric, a pinch
1½ tsp. red chili powder
2 tbsp. olive oil
Fresh coriander, for garnishing
In a bowl, beat eggs with salt, turmeric and red chili powder. Set aside.
In a large frying pan, heat oil. Add onion and sauté until translucent.
Add potatoes. Cook until just tender. This should take roughly around 3-5 minutes.
Now, add mushrooms, tomatoes and green chilies. Cook until the tomatoes are tender. Make sure you allow the water from the tomatoes to evaporate.
At this point, you can add any other vegetables or proteins you like. Some options are: green beans, peas, cooked chicken (it’s a great way to use leftovers), tofu, pan-fried paneer, corn, spring onions.
Add the whisked eggs to the vegetable mixture and stir continuously until the eggs are cooked. Make sure you do not over-cook your eggs or they will be dry.
Sprinkle a little fresh coriander over the top and serve!
*Note: You can adjust the quantity of green chilies and red chili powder according to the level of spice you prefer.