Khageena | Spicy Pakistani Scrambled Eggs
Spiced Egg Khageena is a traditional South Asian egg dish made with caramelized onions, aromatic spices, and eggs cooked until soft and flavorful. It is a quick and satisfying meal, perfect for breakfast, brunch, or a light dinner. Serve hot with parathas, naan, or crusty bread.
Prep Time 5 minutes mins
Stir Frying Time 10 minutes mins
Total Time 15 minutes mins
Course Breakfast
Cuisine Indian, Pakistani
7 tablespoons ghee ½ cup less 1 tablespoon 1 teaspoon ginger-garlic paste 2 cups onions thinly sliced 1½ teaspoons salt or to taste 1 teaspoon red chili powder ¾ teaspoon turmeric powder ¼ cup fresh coriander leaves chopped, plus extra for garnish ¼ teaspoon black pepper 6 eggs
Heat the ghee in a large frying pan over medium heat.
Add the ginger-garlic paste and sauté until fragrant.
Add the sliced onions and stir.
Stir in the salt, red chili powder, and turmeric powder. Fry for a few moments.
Cover the pan and simmer for 2–3 minutes.
Uncover and mix well.
Add the chopped coriander leaves and black pepper. Stir to combine.
Push the onion mixture to the sides of the pan, creating space in the center.
Crack the eggs into the center of the pan.
Cover and cook for a few minutes until the egg whites begin to set.
Break the egg yolks and gently mix them into the whites.
Cover again and cook until the eggs are slightly firm.
Carefully turn the eggs to cook evenly on both sides.
Taste and adjust salt if needed.
Stir the eggs and onion mixture together until well combined.
Sprinkle with additional fresh coriander leaves.
Cover and simmer for another 1–2 minutes.
Serve hot with parathas.
For a richer flavor, use homemade ghee.
Adjust the chili powder according to your preferred spice level.
Do not overcook the eggs; they should remain soft and moist.
Serving Suggestion
Serve hot with freshly made parathas, naan, roti, or toasted bread for a hearty and comforting meal.
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