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.
Ingredients
- 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
Instructions
- 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.
Notes
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.