Spicy scrambled eggs (Khageena) -Pakistani origins

As a child, this recipe saved me at numerous occasions when mother cooked radish, cauliflower or some other child-unfriendly dish :). This is still one of my favourite Pakistani dishes simply because it is fast to cook and incredibly delicious to eat :). As this is the first blog entry I have been civil to measure everything and time myself:)

Cooking Time: 16 minutes

Ingredients:
4 eggs
3 tablespoon oil
3 chopped tomatoes
1 green chili
2 tablespoon chopped coriander(cilantro)
1 teaspoon salt
1/2 teaspoon Cayenne pepper
1/2 teaspoon turmeric (kurkum)


1. Put oil in the pan and add tomatoes to it.



2. Cover the pan for about five minutes and from time to time mash the tomatoes until they reach this state


3. Add green chillies, cilantro, salt, cayenne pepper and turmeric. For those who are not used to the hot flavors you can use paprika in place of cayenne and skip the green chillies (or put a little bit of green bell pepper for nice aroma). Once you have added these ingredients, add the eggs.




4. Cover the pan for two minutes until eggs get to this state and then scramble them



5. Cook for two more minutes.




6. Ready to eat in almost 16 minutes! It is best served with Lavish or the Georgian bread as these are closet to roti (Pakistani bread).


Head Isu!!