'khagina': Aromatic Scrambled Eggs the Afghani / Pakistani Way


The French have their pillowy, like-a-curdled-creme, soufflé-like version of scrambled eggs. The Latin Americans have their huevos revueltos; the Colombians serve theirs with pillowy arepas. Us Pakistanis&Afghanis have our own version of scrambled eggs, called 'Khagina'. This is a dish which is replete with fresh ingredients and lifted with aromatic spices. It is comfort food, a dish which evokes fragrant memories of childhood in Lahore. The eggs are mopped up with chapati roti (a Pakistani flat bread made out of whole wheat flour) or cushioned on crusty bread, sliced thick. 'Khagina' is a much-loved dish which can be eaten for breakfast and just as easily served as an entrée for lunch or dinner. It is the layering of flavours; nutty, chili & 'herby', which make this a rather special dish. Making 'Khagina' requires an indulgent amount of butter, but if you want to employ healthy cooking techniques, use 2-3 tbsps of olive oil. You will need a 7-8 inch non-stick frying pan.

What you will need

6 eggs, (preferably free-range)

1/2 teaspoon salt

3 tablespoons butter (or olive oil)

1 small white onion, finely chopped

2 teaspoons cumin seed (zeera)

1 medium tomato, finely chopped

2-3 tablespoons fresh cilantro/coriander (both leaves&stems), finely chopped

2-3 thai bird chillies, sliced straight into the mixture in the pan with kitchen shears.


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