Khagina — Pakistani Spiced Scramble

Ingredients

• 6 eggs
• 2 Tomato, chopped
• 1 onion, finely diced
• 1 green chili, minced
• ½ tsp cumin seeds + ½ tsp turmeric + ½ tsp chili powder
• 3 tbsp ghee or oil
• Big handful cilantro
• Paratha, naan, or toast

Method

1. Bloom the cumin seeds in hot ghee 30 seconds, then fry the onion until golden — deeper than you would for Western eggs; this is the base note.
2. Add the Tomato, chili, turmeric, and chili powder; cook until jammy, 4–5 minutes.
3. Beat the eggs and pour them in. Drop the heat and fold slowly — khagina lands between scramble and curry, soft but sauced.
4. Pull it while glossy; residual heat finishes the set.
5. Bury in cilantro and scoop with paratha. Sunday breakfast across Pakistan — the toast-egg complex never stood a chance.