Egg khagina

Egg khagina (Anday ka Khagina in Urdu) is a breakfast dish popular in Pakistan. Its preparation and appearance are similar to scrambled eggs; however, it includes the addition of vegetables, herbs and spices and is traditionally accompanied by Pakistani flat breads such as roti (chapatti) or paratha.

This dish is a weekend favourite amongst Pakistani families, and each household has its own method of preparation. Thus ingredients may differ, but a typical khagina will contain the following:

* eggs
* onions
* tomatoes
* salt
* crushed red chilli
* green pepper
* coriander

All vegetables added to a khagina are chopped rather than sliced. The cooking method may take the following form. Some cooking oil or ghee is warmed in a frying pan and chopped onions are added and sauteed. Once the onions have softened chopped tomatoes, salt, coriander and the spices are added and cooked for further minute or two until the tomatoes become soft. Finally the eggs are cracked into the frying pan and scrambled along with the rest of ingredients until the eggs are fully cooked through. Roti or paratha is then used to scoop up the khagina.

Other ingredients may be added as per personal preferences; however, the ingredients listed above are widely believed to form the base for any khagina, much in the same way as margherita is a base for most pizzas. Other ingredients that can be added include potatoes, capsicum, and mushrooms, though the latter is not considered traditional.

See also

*Cuisine of Pakistan
*Egg bhurji