An associate from my former university who is currently working on his PhD thesis on Pakistan asked me if I could share a simple and basic recipe from Pakistani kitchen that he could try. As I sat and thought about it, it took me a while to come up with it. This was the first thing I learnt to cook as a 13 year old. Nothing fancy! Just the Pakistani version of spiced scrambled eggs that is eaten with homemade chappati or toasted bread. It’s called Khageena.
Ammi would cook this for a quick lunch or dinner when her fridge would be empty of the groceries or we had just returned from a long journey. It takes about 15 mins to prepare and is delicious. This one is for you Captain Kirk.

Ambreen Malik


  1. 4 Eggs –
  2. 3 Tbsps Oil –
  3. 1 Onions Large (finally chopped) –
  4. 1 small or ½ Potato – medium sized (finally chopped in small pieces)
  5. 2 Tomatoes – Medium (finally chopped)
  6. 2 Chilies Green – medium
  7. ½ tsp Cumin –
  8. ½ tsp Salt – (adjust as per taste)
  9. ½ tsp Chili powder –
  10. ½ tsp Cumin Powder –
  11. handful Coriander Fresh for garnish (chopped) –


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    Break the eggs in a bowl and beat them lightly. Keep aside.

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    In a frying pan heat the oil and add chopped onions and potatoes. Fry for 7-8 mins till the onions are translucent and potatoes are almost done.

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    Add Cumin and tomatoes. Be careful as the tomatoes will splash. Add around ¼ cup of water to it. This will help the tomatoes to breakdown..

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    As soon as the water is gone, add eggs and mix. Cook the eggs and keep mixing till the eggs are done and the mixture resembles minced meat.

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    Garnish with fresh coriander leaves. Remove from the heat and serve with roti or bread.

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