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khagina on toast and in a bowl alongside red chilies

Khagina Recipe

A quick recipe for khagina, Pakistani style scrambled eggs with potatoes. A bright and filling breakfast that you can enjoy with a side of roti or bread.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Indian, Pakistani Cuisine
Servings 4
Calories 226 kcal


  • 1 nonstick skillet


  • 4 tablespoon neutral oil canola/sunflower/vegetable
  • ¼ onion (roughly 2 ounce or 57 grams) roughly diced
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder preferably Kashmiri red chili powder
  • 1 small potato (roughly 4 ounce or 113 grams) thinly sliced
  • 1 roma tomato (roughly 2 ounce or 57 grams) roughly diced
  • ½ bird’s eye chili finely chopped
  • Salt to taste
  • 4 eggs lightly beaten
  • ½ cup cilantro finely chopped


  • In a nonstick skillet, heat oil. Once it begins to shimmer, add chopped onion and fry on medium heat until translucent, about 5-7 minutes.
  • Add turmeric powder and red chili powder, and fry on medium-low heat until fragrant.
  • Raise heat to medium-high. Add chopped potatoes, tomato and green chili, and begin to fry until the mixture is well-coated in the masala, and potatoes are done, roughly 10 minutes.
  • Lower heat to medium, and add eggs and cilantro. Moving quickly, break the eggs with your spatula as they are setting to form small, soft curds. Remove from heat if necessary to prevent eggs from overcooking.
  • Remove from heat and serve immediately with roti or any bread of your choice.
Keyword gluten free