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A vibrant and spicy take on scrambled eggs, known as Khagina in Hyderabadi cuisine. This dish features eggs scrambled into a rich base of deeply caramelized onions, tangy tomatoes, and aromatic spices, creating a hearty and flavorful meal perfect for any time of day.
Prepare the Eggs
Caramelize Onions
Cook the Masala Base
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A vibrant and spicy take on scrambled eggs, known as Khagina in Hyderabadi cuisine. This dish features eggs scrambled into a rich base of deeply caramelized onions, tangy tomatoes, and aromatic spices, creating a hearty and flavorful meal perfect for any time of day.
This hyderabadi recipe takes 30 minutes to prepare and yields 4 servings. At 282.1 calories per serving with 14.27g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Scramble the Eggs
Garnish and Serve
Incorporate finely chopped bell peppers (capsicum) or green peas along with the tomatoes for added texture and nutrition.
Sprinkle 1/4 cup of grated cheddar or mozzarella cheese over the eggs in the last minute of cooking and cover the pan to let it melt.
Sauté 1 cup of sliced mushrooms after the onions are caramelized and before adding the tomatoes for an earthy flavor.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
This dish is packed with vitamins and minerals, including Vitamin D, B12, and choline from eggs, which are vital for bone health, energy production, and brain function.
The inclusion of turmeric provides curcumin, a powerful compound with natural anti-inflammatory and antioxidant benefits that help combat cellular damage.
One serving of Hyderabadi Scrambled Eggs contains approximately 280-320 calories, depending on the amount of oil used and the size of the eggs.
Yes, it is a relatively healthy dish. It's an excellent source of high-quality protein from eggs and contains beneficial compounds from spices like turmeric. To make it healthier, you can reduce the amount of oil used.
It pairs wonderfully with Indian flatbreads like roti, paratha, or naan. It's also delicious with toasted sourdough bread, pav (soft rolls), or as a filling for a wrap.
Absolutely. To reduce the heat, you can omit the green chillies or deseed them before adding. You can also decrease the amount of red chilli powder to your preference.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan over low heat or in the microwave in 30-second intervals until warmed through. Avoid overheating, as it can make the eggs rubbery.