Khageena ~ Pakistani Style Scrambled Eggs

Khageena – a Pakistani style scrambled eggs, made spicy and moreish…




For Suhoor, my go-to is eggs, ninety percent of the time. It is only when I get bored I go for overnight oats or maybe cereal and milk. Even though my super easy way of having them is just sunny side up with toast, at times, I do make my favorite scrambled eggs if I have onions and tomatoes readily chopped up in the fridge. How much ever I want to, I wake up towards the very end for Suhoor. Ever since our meals have gone from elaborate rice meal affairs from school times to simple meals, our time spent awake has got shortened. If you are wondering about the elaborate thing mentioned, a lot of Malabaris would have gone throught the horrendous time to having rice, curry, fish fry and vegetables right at Suhoor and then being at school trying to ignore the burps that would come by. It took a really long push to convince umma that we were good with light meals and then we moved onto simpler meals. I can’t stress what a relief that was! When my girls knew about it, they literally gave me a stare. 😀


OK, so coming back to today’s recipe, it is a very simple Pakistani style scrambled eggs, that are spiced with green chillies plus red chilli powder. Usually, it is cooked in a little bit more oil but I have kept it minimal as to my usual cooking style, but believe me, a little bit more of oil would have tasted better, if you ask me. Hehe… The final result is a cumin spiked spicy scrambled eggs that would go amazingly well with Pakistani parathay but I was happy having them with some bread. It felt for me a cross between the Baith Tamath and the Turkish style eggs, since all of these recipes have cumin as an important spice. Off to this super simple recipe…




Khageena ~ Pakistani Style Scrambled Eggs

Course Breakfast
Cuisine Indian/ Pakistani
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2
Author Rafeeda AR


  • 1 tbsp oil
  • 1 onion thinly sliced
  • 1 green chillies minced (add more for spice)
  • 1/4 tsp cumin powder
  • 1 tomato chopped
  • 1/4 tsp chilli powder
  • 4 eggs
  • 2 tbsp chopped coriander leaves
  • Salt and pepper to taste


  • Heat oil in a saucepan. Add the onions and saute till just wilted.
  • Add the green chillies, cumin, tomatoes and red chilli powder and cook just till the tomatoes are mashed.
  • Break the eggs in, add salt and pepper and whisk vigorously. Cook till done to your required consistency.
  • Sprinkle in coriander leaves and enjoy hot with bread or parathas.

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