Breakfast on a Sunday morning is expected to be a bit unusual. For most families, the Sunday breakfast is the rare occasion when all members of the family are brought together to the dining table at the same time. I remember my mother would never wake us up on Sundays. It was, in fact, the aroma of freshly cooked eggs and parathas with desi ghee filling the house that would cause us to leap out of bed. Sunday breakfasts were an opportunity to spend some quality family time at the table – thinking about it now makes me very nostalgic.
For me, a good breakfast includes eggs and butter. Eggs, made in any form, are always liked by everyone. Since omelettes and fried eggs are part of the daily routine, I prefer making Khagina with parthas on a Sunday.
Khagina is a prepared with simple everyday ingredients that you can usually find in the fridge. The dish is a beautiful blend of flavors cooked with eggs, and the combination makes it stand out. Onions and garlic form the base, tomatoes and green chilies add the spice, and cumin and fresh coriander complete the dish.
Khagina is a favorite at our home, and can be served for lunch or even dinner by adding small cubes of potatoes or chicken to it. The best part is that even if you have just two eggs, you can make enough khagina for the whole family.
It’s also a great addition for your sehri menu this Ramazan.
Ingredients:
- Eggs – 3
- Onion – 1, medium, finely chopped
- Tomatoes – 1, medium, finely chopped
- Garlic – 1 or 2 cloves
- Green Chilies – 2 to 3, roughly chopped
- Salt – ¾ teaspoon (or to taste)
- Cumin – ¾ teaspoon
- Red Chili Powder – ½ teaspoon
- Fresh Coriander Leaves – handful, finely chopped
- Butter/ Desi Ghee/ Olive Oil – 2 to 3 tablespoons
Instructions:
- Whisk eggs slightly with salt - just enough so that the egg whites are mixed into the yolks
- Place a pan over a medium heat. Now add oil (though I made it in desi ghee) and onions. Stir for a while until the onions become soft and golden
- Add garlic and cumin and fry for another 2 minutes until you begin to smell their aroma
- Add in tomatoes, chili powder, green chilies and stir for a while
- Now add in the eggs and continue to stir for another 5 minutes. Leave the mixture to 'dum' until the oil rises to the top
- Keep stirring the sides and bottom of the pan to avoid the eggs from sticking to the pan
- The eggs should form a scrambled-egg-like texture, tossed beautifully into a tradition curry
- Serve hot with parathas
Fatima Ali
I am trained to be an IT professional. I served National University of Sciences and Technology (NUST) for six years after graduating from the same university. As long as I can remember, cooking good food has been my passion and it makes me happy. My cooking lessons were a bit unusual though. Back in the day when digital did not mean much, my father would record cooking shows (knorr ka kitchen, kaukab khuwaja and Zee Khana Khazana – Chef Sanjeev Kapoor) for me to watch endless times later on, before trying the recipes out. I would make brownies and cold cake almost every day while my mother was asleep. This was my way of surprising her every evening. My mother cooks amazing food too and I have tried many of the recipes written in her recipe book. I draw inspiration from a number of chefs from televised cooking shows such as Late Chef Farah, Chef Rahat, Chef Mehboob, BBC Food, Masala TV, Chef Shai, Chef Sharmeen, Master Chef Australia and my ultimate favorite Chef Shireen Anwer. I would not be as good a cook I am now without passive guidance from each one of these.
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