Breakfast Khagina (Egg) Curry Recipe - Serves 2

Breakfast Khagina (Egg) Curry Recipe

158 calories each serving

Taste Rating = 8.5     Heat Rating = Hot


2 eggs
1 tablespoon (15ml) vegetable oil
1/4 medium onion (55g or 2 oz), peeled and finely chopped
1 fresh green chilli, finely chopped
1cm (1/2 inch) piece of fresh ginger root, peeled and grated (shredded)
1 clove of garlic, peeled and crushed
1 medium ripe tomato, finely chopped
1/4 teaspoon (1ml) turmeric powder
1/2 teaspoon (2.5ml) chilli powder
1/4 teaspoon (1ml) salt
1 tablespoon (15ml) finely chopped fresh coriander leaves


Crack the eggs into a small bowl, whisk and set aside
Heat the oil with a medium heat in a small frying pan
Add the onion and fresh chilli and saute for 6-10 minutes until the onion is a light brown, turning often
Add the ginger and garlic and cook for 2 minutes, stirring often
Add the chopped tomato and cook for about 5 minutes until the tomato is soft, stirring often
Add the turmeric and chilli powder and mix well
Add the whisked eggs and the salt, mix well and cook for a few minutes until the eggs are scrambled and the egg liquid has all gone, stirring all the time
Serve hot garnished with the chopped fresh coriander leaves (rotis go well with this meal)

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Recipe submitted on 9 July 2009

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