Hyderabadi Khageena

Ingredients

• 2 large onions (Sliced)
• 3 tbsp oil
• salt (To taste, for the onions)
• 0.25 tsp turmeric powder
• 0.5 tsp red chilli powder
• 4 eggs (Crack into the pan in random spots; alternatively whisk them and break the yolks)
• salt (A little, sprinkled over the eggs)
• cilantro (Chopped, for garnish)
• green chillies (Slit, for garnish)

Steps

1. 1

   Slice the two large onions.

2. 2

   Heat the oil in a pan over medium heat, then add the sliced onions.

3. 3

   Sauté the onions until they are soft. Add salt to taste, the turmeric powder, and the red chilli powder.

4. 4

   Mix everything well and continue cooking until the onions are very soft and mushy. For especially soft onions, cover the pan and cook over low heat for 5–7 minutes; they may be cooked a little longer if serving with rice.

5. 5

   Crack the four eggs into the pan in separate random spots. Alternatively, whisk the eggs first and break the yolks before adding them.

6. 6

   Sprinkle a little salt over the eggs.

7. 7

   Cover the pan and cook over low heat until the eggs are fully cooked.

8. 8

   Garnish with chopped cilantro and slit green chillies.

Notes

The author prefers the onions very soft and mushy when eating khageena with rice. Serve with warm rice and ghee on top, or with roti. The source does not specify an exact pan temperature or egg-cooking time; cook on low heat until the eggs are fully cooked.

Nutrition per serving

• main
• breakfast
• South Asian
• Hyderabadi
• egg dish
• one-pan
• quick
• vegetarian