Breakfast on a Sunday morning is expected to be a bit unusual. For most families, the Sunday breakfast is the rare occasion when all members of the family are brought together to the dining table at the same time. I remember my mother would never wake us up on Sundays. It was, in fact, the aroma of freshly cooked eggs and parathas with desi ghee filling the house that would cause us to leap out of bed. Sunday breakfasts were an opportunity to spend some quality family time at the table – thinking about it now makes me very nostalgic.
For me, a good breakfast includes eggs and butter. Eggs, made in any form, are always liked by everyone. Since omelettes and fried eggs are part of the daily routine, I prefer making Khagina with parthas on a Sunday.
Khagina is a prepared with simple everyday ingredients that you can usually find in the fridge. The dish is a beautiful blend of flavors cooked with eggs, and the combination makes it stand out. Onions and garlic form the base, tomatoes and green chilies add the spice, and cumin and fresh coriander complete the dish.
Khagina is a favorite at our home, and can be served for lunch or even dinner by adding small cubes of potatoes or chicken to it. The best part is that even if you have just two eggs, you can make enough khagina for the whole family.
It’s also a great addition for your sehri menu this Ramazan.