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A classic Hyderabadi breakfast of spicy, savory scrambled eggs cooked with onions, tomatoes, and fragrant spices. This hearty dish comes together in minutes and is perfect with warm rotis or toast.
For 3 servings
Prepare the Eggs
Sauté Aromatics
Cook the Masala Base
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A classic Hyderabadi breakfast of spicy, savory scrambled eggs cooked with onions, tomatoes, and fragrant spices. This hearty dish comes together in minutes and is perfect with warm rotis or toast.
This hyderabadi recipe takes 25 minutes to prepare and yields 3 servings. At 336.25 calories per serving with 15.06g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Scramble the Eggs
Garnish and Serve
Add 2 tablespoons of heavy cream or malai along with the eggs for a richer, creamier texture.
Add 1/4 cup of finely chopped bell peppers (capsicum) or green peas along with the tomatoes for extra nutrition and crunch.
Sprinkle 1/4 cup of grated cheddar or mozzarella cheese over the Khagina just before turning off the heat and cover for a minute to let it melt.
Add 1/4 tsp of black pepper powder along with the other spices for an extra layer of heat.
Eggs are a complete protein, containing all nine essential amino acids. Protein is crucial for building and repairing tissues, muscle growth, and maintaining overall body function.
This dish is packed with nutrients like Vitamin D, B12, and selenium from eggs, and antioxidants like lycopene from cooked tomatoes, which supports overall health.
The combination of protein from eggs and healthy fats provides a steady release of energy, making it an ideal breakfast or brunch to keep you full and energized for hours.
Spices like turmeric contain curcumin, a powerful compound with anti-inflammatory and antioxidant benefits that help combat oxidative stress in the body.
One serving of Hyderabadi Khagina (approximately 210g) contains around 280-320 calories, depending on the amount and type of oil used.
Yes, it can be a very healthy dish. It is an excellent source of high-quality protein from eggs and provides vitamins and fiber from the onions and tomatoes. To make it healthier, you can reduce the amount of oil used.
The key is to cook the eggs on low heat and to stop cooking when they are still slightly moist and glossy. The residual heat from the pan will continue to cook them to perfection. Overcooking is the primary cause of dry scrambled eggs.
Khagina is incredibly versatile. It is traditionally served with hot chapatis, parathas, or pav (soft bread rolls). It also pairs wonderfully with simple toast or can be eaten on its own.
Khagina is best enjoyed fresh and hot, right off the stove. Reheating can cause the eggs to overcook and become tough. However, you can prepare the onion-tomato masala base in advance and store it in the refrigerator for up to 2 days. When ready to eat, simply reheat the masala and cook the eggs in it.