by shayma
View
my 14 other recipes »
shayma's Notes:
Expand
6
eggs, (preferably free-range)
Ask the
hotline about
this ingredient!
1/2 teaspoon
salt
Ask the
hotline about
this ingredient!
3 tablespoons
butter (or olive oil)
Ask the
hotline about
this ingredient!
1
small white onion, finely chopped
Ask the
hotline about
this ingredient!
2 teaspoons
cumin seed (zeera)
Ask the
hotline about
this ingredient!
1
medium tomato, finely chopped
Ask the
hotline about
this ingredient!
2-3 tablespoons
fresh cilantro/coriander (both leaves&stems), finely chopped
Ask the
hotline about
this ingredient!
2-3
thai bird chillies, sliced straight into the mixture in the pan with kitchen shears.
Ask the
hotline about
this ingredient!
Break the eggs into a bowl, add salt and whisk lightly together, just enough so that the yolks combine with the whites.
Ask the hotline about this step!Place pan over a fairly medium heat, add the butter (or olive oil) and tilt the pan from side to side so the pan is coated evenly. As soon as the butter stops foaming and begins to turn a nutty brown, add the onions and stir for 5-7 minutes till soft and golden.
Ask the hotline about this step!Add the cumin seeds and fry for 2 minutes till aromatic.
Ask the hotline about this step!To this, add the tomatoes and stir till warmed over and slightly soft. Turn the heat to low.
Ask the hotline about this step!Add cilantro, the egg mixture and chilies.
Ask the hotline about this step!Continue to stir the eggs swiftly, for another 5-7 minutes, until they are at the point of setting and resemble a soft custard. Make sure to keep scraping the bottom and sides of the pan. Serve immediately; while warm and creamy.
Ask the hotline about this step!I make eggs with tomatoes frequently in summer and can't wait to try this spicy Pakistani dish.
Thank you. I cant wait for summer so that we can start using fresh, non hothouse tomatoes!
I can't wait to try these. I really really like the idea and the chapati is just a bonus. I love chapati flour for making whole wheat buttermilk biscuits. It somehow always seems like a fresher flour than any other.
Thank you so much. I had a hand injury a few years ago, so I cannot knead, unfortunately. The chapati you see in this photo is from made by a Pakistani lady who provides a batch every week to a local Pakistani store. I just have to pop it into my toaster oven. I love this idea of making buttermilk biscuits, how fascinating. I never thought of using chapati flour for something like that. Thank you for the idea.
Stephanie is the Head Recipe Tester of Food52.
Khagina always rekindles fond memories, such as going to the HawkesBay beach in Karachi with family, or going to a farmhouse for the weekend. Infact, i recollect my grandmother packing 'khagina-paratha' wraps for my grandfather and uncles every hunting season when they would head out on their hunting escapades in the wee hours of the morning.
At my house, we serve khagina with square, home-made paratha's. So happy to see the famous khagina got picked up by the editors. Great job :)