Hyderabadi Khageena

Ingredients

• 2 large onions (Sliced against the grain; cook until very soft and almost mushy.)
• 3 tbsp oil
• salt (To taste, plus a little for sprinkling over the eggs.)
• 1 tsp ginger garlic paste
• 0.5 tsp turmeric powder
• 1.5 tsp red chilli powder (Use 1–1 1/2 tsp, according to taste.)
• 0.25 cup water (The source describes this as a tiny splash, around 1/4 cup.)
• 5 eggs (Crack into separate spots in the pan.)
• cilantro (Chopped, for garnish.)
• green chillies (Slit, for garnish.)

Steps

1. 1

   Slice the onions against the grain. This helps them soften properly and become almost mushy as they cook.

2. 2

   Heat the oil in a pan over medium heat. Add the sliced onions and sauté for a few minutes.

3. 3

   Add salt to taste, the ginger garlic paste, turmeric powder, and red chilli powder. Mix everything well with the onions.

4. 4

   Add approximately 1/4 cup water. Cover the pan and cook the onions over low heat for about 10 minutes, until they are properly softened and caramelized. They should be very soft rather than retaining much structure; this creates the characteristic texture and depth of flavor.

5. 5

   Crack the eggs into separate spots over the cooked onions. Sprinkle a little salt over the eggs.

6. 6

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

7. 7

   Garnish with chopped cilantro and slit green chillies. Break the eggs into smaller pieces before serving if desired.

Notes

For a softer khageena served with rice, cook the onions until very soft. If serving with roti, the author says you can leave a little more texture in the onions. The source does not specify the exact cooking time for the eggs; cook them covered on low until fully set.

Nutrition per serving

• breakfast
• main
• egg dish
• South Asian
• Hyderabadi
• stovetop
• quick meal
• gluten-free