Khageena- Pakistani Scrambled Eggs

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Khageena scrambled eggs provide the solution to many situations on the dinning table in Pakistani homes. For times when one may not be feeling the appetite for a heavy meal during Sehri hour, or may not having any help in the kitchen.

Here’s a recipe you can rely on for a yummy meal even if you might be an amateur in the kitchen.


6 Eggs

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.

This article originally appeared on HTV