Khagina (Pakistani Masala Scrambled Eggs) with Paratha

Name: Khagina (Pakistani Masala Scrambled Eggs) with Paratha
Total time: 20 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 8 eggs; 3 tbsp butter; 1 small onion, finely chopped; 2 Roma tomatoes, finely chopped; ¼ cup chopped cilantro, stems and leaves; 1 to 2 green chilies, thinly sliced; 4 frozen parathas; 2 tsp cumin seeds; ¾ tsp salt; ¼ tsp turmeric; ¼ tsp chili powder

BreakfastPakistani20 minServes 4500 kcal17 g protein

Soft, custardy eggs scrambled slowly with browned-butter onions, toasted cumin, tomato, chilies and cilantro, scooped up with flaky, buttery paratha. Weekend breakfast in Karachi.

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Ingredients

8 eggs
3 tbsp butter
1 small onion, finely chopped
2 Roma tomatoes, finely chopped
¼ cup chopped cilantro, stems and leaves
1 to 2 green chilies, thinly sliced
4 frozen parathas

From your pantry: 2 tsp cumin seeds, ¾ tsp salt, ¼ tsp turmeric, ¼ tsp chili powder.

Instructions

Whisk the eggs with the salt just until the yolks and whites are blended.
Melt the butter in a nonstick skillet over medium heat. When it stops foaming and smells nutty, add the onion and cook, stirring, until soft and golden, 5 to 7 minutes.
Add the cumin seeds and fry 1 minute until fragrant, then the turmeric, chili powder and tomatoes. Cook until the tomatoes soften, about 2 minutes.
Lower the heat to low and add the eggs, cilantro and chilies. Stir slowly and constantly, scraping the bottom and sides, until the eggs are just set and creamy like soft custard, 4 to 6 minutes. Take them off the heat a moment before they look done.
Meanwhile cook the parathas in a dry skillet until puffed and golden, about 1 minute a side. Serve the khagina hot with the parathas torn alongside.

Tip: Low heat and patience are what make khagina custardy instead of rubbery. Add a diced, already-cooked potato with the onions for the heartier home version.