Known as egg bhurji in India, and khageena in Pakistan, these spicy scrambled eggs are a South Asian breakfast favorite! This is just a jazzed up brown version of the classic creamy scrambled eggs. Popular as a street food and filled with aromatic spices, this is one of the easiest under 15 min recipes you can make for breakfast! (I mean that’s true for all scrambled eggs, but it feels good to say it outloud) This is one of my top 3 egg breakfasts! (the other ones being shakshuka and egg salad sandwich). Pair it up with paratha, flat bread, buns or toast and start your day right!
Bonus: Perfect for those “breakfast for dinner” kinda days too!
Easy step by step khageena
Khageena or egg bhurji is one of those very upfront, no-brainer recipes. So even if you aren’t familiar with Indian or Pakistani style of cooking, you will still nail it!
Typically prepared in a wok, khageena can also be made in pan. It’s a little heavy on the onions which gives it that texture and bite!
You start by sauteing the onions in a little oil and allow it to turn translucent.
Once your onions turn translucent, you add in green chilies and all the spices. Pakistani or Indian spices are raw and strong. So you need to let it cook or temper it in the oil for about a minute or two before proceeding to the next step.
Add finely chopped tomatoes and let it cook for about 2 mins. Most khageena recipes don’t use tomatoes. But my family recipe includes 1 small tomato in the scrambled eggs, and I looooove the slight acidity it adds to the whole dish.
When your tomatoes are softened up, ever so slightly, add your eggs and chopped coriander.
TIP: Always break eggs separately in a bowl to check if they are ok and have no brown spots in the egg whites.
After adding eggs, slowly stir through the eggs with a spatula for a minute or 2 or until the eggs looks cooked and you can see oil on the sides.
Serve hot with toasted bread, parathas or buns!
Some Khageena FAQs
Can I add more veggies to this scrambled eggs recipe?
Absolutely! The most complimentary veggies to add to this recipe are spinach and fenugreek leaves. You can skip the coriander and add another green of your choice. You can also add shredded carrots.
Is this recipe too spicy?
That is a subjective question. But I’d say by someone who eats spicy food, that this dish is NOT that spicy. But you can skip the green chilies the first time you make it, just to be safe.
How do I add more seasoning?
Never over season this dish, the spices and salt can get strong very quickly. So I’d say stick to the measurements mentioned in the recipe card, and if you feel like its not spicy enough or seasoned well, then you can a bit of salt or red chili flakes after the eggs are done.
Can we eat the khageena later?
All cooked eggs like this scrambled eggs or shakshuka etc are best eaten fresh. But you can refrigerate it overnight and eat it the next day. I wouldn’t keep it in the fridge any longer than that.
Can I make this recipe in less oil?
One of the key ingredients in this recipe is the quantity of oil. My personal suggestion would be to use the exact quantity, and remove the eggs on a kitchen towel that would allow to soak up any extra oil. But if you really are on a calorie budget, you can decrease the oil levels, however, it will definitely alter the taste a little bit.
Other Egg/Breakfast recipes
Shakshuka
Aloo ki tarkari (potato curry)
Chickpea curry
Easy soft Pancakes
Khara masala keema (breakfast mince)
Date and Melon Smoothie
khageena
Khageena is a Pakistani dish that is essentially a spicy scrambled eggs recipe eaten for breakfast with flatbreads. It is also known as anda bhurji or egg bhurji in India
Ingredients
- 3 eggs
- 2 medium onions slices
- 1/4 cup oil
- 1/4 tsp turmeric powder
- 1/4 tsp red chili flakes
- 1/4 tsp red chili powder
- 1/4 tsp salt
- 2 green chilies cut into smaller pieces
- 1 small tomato finely chopped
- 1/2 cup coriander chopped finely
Instructions
- Break 3 eggs in a bowl and set aside.
- Add oil in a pan along with sliced onions. Saute the onions for 3 to 4 mins at medium flame, or until they turn translucent.
- Add in your green chilies, spices. Saute for another 2 mins.
- Add tomatoes and allow it to soften for 2 mins.
- Add the eggs in the pan and let it sit for 2 mins before mixing with a spatula.
- Cook the eggs for another 2 mins and add chopped coriander. Mix well.
- Drain all the excess oil on a towel paper and serve the eggs with paratha or bread.
Notes
Remove the green chilies if you don't eat spicy food a lot.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 367Total Fat: 39gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 279mgSodium: 132mgCarbohydrates: 28gFiber: 12gSugar: 8gProtein: 15g
Did you make this recipe?
Tag @butteroverbae on Instagram and hashtag it #butteroverbae
Hi after the 1/4 teaspoon red chili powder it says 1/4 teaspoon but looks like you forgot to put in the name of the spice!
thankyou for letting me know Nida. I’ve updated the recipe card! much grateful!