“…the usual should be made unusual; extraordinariness should cloak the ordinary.”
~ Alphabet for Gourmets
Eggs for breakfast, eggs for lunch, eggs for dinner! No, I’m not promoting some egg based diet fad. I’m just expressing my faith in eggs as lifesavers on busy/lazy days. They are just like that perfect shirt which you can dress up with chunky necklace for formal wear or pair it with your ripped jeans for a casual look. It’s far better and healthier to boil, fry, bake, poach and do a million other quick things with eggs for a home cooked meal than order a take out. And they never disappoint when you need something special for brunch.
Now this particular egg recipe, Khagina, has a very very special place in my heart. This is the way my father used to make scrambled egg when he was in a mood to cook weekend brunch. Khagina is a popular way of making spicy egg scramble in Pakistan, Afghanistan and India. It’s a cross between masala omelette and scrambled eggs. Some people add chopped tomatoes and a few more spices to it too but I like it simpler with the taste of butter/ghee and fried potatoes more prominent – just the way dad Abu made it!
Coriander and chilli peppers add colour, kick and freshness to the mix. If eating chilli peppers is not your thing right in the morning, you can add red, green or yellow bell peppers/capsicum to your Khagina. Now serve it with roti or paratha, as we do in Pakistan, or wrap it in soft tacos or over a slice of baguette to make yummy bruschetta.
2 medium potatoes
1 large onion
2 cloves garlic
1/2 inch piece ginger
2 green or red chilli peppers
A small bunch fresh coriander leaves
salt to taste
1/2 teaspoon red chilli powder
1/2 teaspoon black pepper
1/2 teaspoon cumin
2 tablespoons butter, ghee or olive oil
This Is What You Do:
Peel and cut potatoes in small cubes. Slice onions. Finely chop ginger and garlic.
Chop fresh coriander and red/green chilli peppers.
Beat eggs with salt, red chilli powder, black pepper and cumin.
Heat butter/oil in a large frying pan. Add potatoes and sauté on medium heat 5-6 minutes or till they are almost done and crispy on the outside.
Add onions, ginger and garlic. Sauté another couple of minutes or till the the onions change colour.
Add beaten eggs. Reduce heat to medium low. Allow the eggs to begin to set on the edges. Keep moving in the semi cooked edges towards the centre and allow the liquid to spread out to the edges.
Add chopped coriander and chilli peppers. Scramble to mix everything. Remove from heat when the eggs are cooked but still soft. We don’t want them to go rubbery.
Serve warm with roti or paratha (flatbreads), wrap in soft taco or make a bruschetta over a crispy toasted slice of your favourite bread.