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Title: Egg Bhurji (Khagina Scrambled Eggs With Potatoes)
Categories: Breakfast, Indian, Pakistani
Yield: 4 Servings

4 tb Neutral oil
1/4 Onion (57 g); roughly diced
1/2 ts Turmeric powder
1 ts Red chili powder; preferably
- Kashmiri red chili powder
1 sm Potato (113 g);
- thinly sliced
1 Roma tomato (57 g);
- roughly diced
1/2 Bird's eye chili;
- finely chopped
Salt; to taste
4 Eggs; lightly beaten
1/2 c Cilantro; finely chopped

Preparation time: 10 minutes
Cooking time: 20 minutes

A quick recipe for egg bhurji or khagina, Pakistani style scrambled
eggs with potatoes. A bright and filling breakfast that you can enjoy
with a side of roti or bread.

In a nonstick skillet, heat oil. Once it begins to shimmer, add
chopped onion and fry on medium heat until translucent, about 5 to 7
minutes.

Add turmeric powder and red chili powder, and fry on medium-low heat
until fragrant.

Raise heat to medium-high. Add chopped potatoes, tomato, and green
chili, and begin to fry until the mixture is well-coated in the
masala, and potatoes are done, roughly 10 minutes.

Lower heat to medium, and add eggs and cilantro. Moving quickly,
break the eggs with your spatula as they are setting to form small,
soft curds. Remove from heat if necessary to prevent eggs from
overcooking.

Remove from heat and serve immediately with roti or any bread of your
choice.

Recipe by Maryam Jillani

Recipe FROM: <https://www.pakistaneats.com/recipes/
khagina-scrambled-eggs-with-potatoes/>

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