Pakistani Khageena (Anda Bhurji in India)

Khageena is a simple, made-in-minutes Pakistani breakfast dish of scrambled eggs jazzed up with spices and aromatics. Enjoy it for breakfast, brunch or a quick lunch. Or even dinner!

Estimated reading time: 4 minutes

plate of khageena, Pakistani scrambled eggs , with flatbread
Khageena Recipe


Khageena’s origins can be traced back to the streets of the Indian subcontinent, where it is often served as a hearty breakfast option alongside other favourites like halwa puri. The word “Khageena” itself is derived from the Urdu word “Khaag,” which means “scrambled.” This dish has evolved over the years, with various regional variations adding their own unique twists to the recipe.

Some will add potatoes to theirs, some, like ours today, has chopped up tomatoes, reminiscent of the Afghani version called Tukhum Bonjan. You’ll also find that many street vendors and homecooks will make it with only the spices, no “filling”.

In India, Khageena is known as Anda Bhurji, as in scrambled eggs (anda = egg).

Khageena Ingredients

The beauty of Khageena lies in its simplicity and the harmonious blend of ingredients that create a burst of flavours with every bite. Here’s what you’ll need to recreate this authentic Pakistani breakfast dish:

  • Eggs: the star ingredient that forms the base of Khageena, this is a great way to start your day with a protein rich breakfast. I tend to use 2 eggs per person, which along with any filling and accompanying bread, makes this a satifying meal.
  • Aromatics: finely chopped or sliced onions add sweetness and texture, complementing the savoury flavours of the dish. We also use a little garlic and ginger for more flavour. Finely chop or pound your garlic and ginger for a seamless flavour. You could also use garlic and ginger paste if you have that in your kitchen.
    Then, we finish the dish off with a light scattering of fresh coriander leaves.
  • Tomatoes: fresh tomatoes lend juicy sweetness and acidity, balancing the spices and adding depth to the dish. Vegetables are always good, right?
  • Chillies: green chillies are the traditional choice, but I like to use 1 of each colour. How many chillies you use, and how hot those chillies, are will determine how hot your khageena is.
  • Spices: we’ve got a little chilli powder and ground cumin. Again, you can control how hot your khageena is with the type of chilli powder you use.
    Sometimes, I also add 1/4 tsp turmeric to the recipe below, because turmeric is so good for you!
  • Optional Butter: what’s scrambled eggs without butter? To that end, just before we add the eggs, we drop a little butter into the pan for that inimitable buttery flavour.
  • Then we have the usual suspects: salt, pepper and oil.
close up shot of Khageena, Pakistani scrambled eggs with chillies and tomatoes
a perfect balance of egg and filling

The Recipe

It’s a super easy recipe. This is what we’ll be doing:

  • Prep all the ingredients: lightly season and beat the eggs, slice and chop all the ingredients.
  • Start by frying the onions, then garlic, ginger, chillies and tomatoes (about 5 minutes).
  • Add the butter, then eggs, cook/scramble for no more than a minute.

That’s it. Super easy, right?

How to Serve Khageena

Khageena is best served hot, straight from the pan. When I have friends over, I get everything ready, then when they’re all sat around the table, I cook the khageena in a big pan, and take it straight to the table. Nothing better!

Serve this Pakistani scrambled eggs accompanied by your choice of bread, such as chapati, naan, or paratha. I have also served it with fresh focaccia, ciabatta, baguette and Middle Eastern style flatbreads. So basically, any bread will do! Even the Ethiopian Injera!

It pairs wonderfully with a side of plain yogurt or tangy mango chutney, adding an extra layer of flavour to each bite. Whether enjoyed as a comforting breakfast or a satisfying dinner option, Khageena is going to make you crave seconds; so always make more than you think is going to be enough!

So, gather your ingredients, fire up the stove, and treat yourself to a taste of Pakistan with this easy, delightful dish.

If you enjoy the recipe, drop me a comment and let me know. And if you are feeling like a star, don’t forget that 5-star rating!😉

If you make this recipe, post it on Instagram and tag me @azlinbloor.

Lin xx

plate of khageena, Pakistani scrambled eggs , with flatbread

Pakistani Khageena Recipe (or Anda Bhurji)

5 from 9 votes
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Course: Breakfast, Brunch, Side Dish
Cuisine: Indian, Pakistani
Keyword: anda, eggs, spicy
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 2
Calories: 292kcal
Author: Azlin Bloor


  • 4 large eggs
  • ¼ tsp salt
  • 1 Tbsp vegetable oil
  • 1 Tbsp salted butter
  • bread to serve naan, chapati, pita, paratha, baguette, etc

Dry Spices

  • ½ tsp red chilli powder you could even use chilli paste, see article
  • ¼ tsp ground cumin
  • some freshly ground black pepper

Aromatics and Vegetables

  • 1 small onion about 100g/3.5 oz prepeeled weight
  • 1 small clove garlic
  • 1 cm ginger
  • 1 green chilli
  • 1 red chilli
  • 5 sprigs fresh coriander leaves (cilantro) to garnish
  • 1 small tomato regular tomato, not cherry or other tiny ones


Prep Work

  • Crack the eggs into a bowl, add salt, chilli powder and cumin, and beat them lightly with a fork.
    I only use ¼ tsp salt for the recipe here, as I find ½ tsp gives a too salty finish. Use ½ tsp, if you prefer. Just remember, you can always add more salt after the eggs are done, but you cannot decrease the salt content if it's too salty.
  • Halve, then slice the onion thinly.
    Chop up the tomatoes into little cubes, reserving the juices.
    Finely chop the garlic, ginger, chillies and coriander leaves. Set aside.

Let's Get Cooking

  • Heat the vegetable oil in a large non-stick frying pan over medium heat. Add the onions and fry for 2 minutes until the onions are soft. Add the garlic, ginger and chillies and fry for 30 seconds.
  • Add the tomatoes, stir, and cook for 2 minutes until the juices have dried up and the tomatoes are half cooked and have lost that raw taste.
  • Add the butter to the mix and let it melt, but not brown. This is not in the video.
  • Pour in the beaten eggs and reduce the heat to medium-low. Leave the egg to set for 30 seconds. Then gently fold the eggs in from the sides.
    Leave to set for 30 seconds more and continue to gently fold the eggs in from the edges, see video. At this point, I take it off the heat and lightly scramble them a little more, as I prefer my scrambled eggs on the soft side.
    But if you want them well done, keep the pan on the stove for 30 more seconds to a minute.
    Don't forget that your egss will continue cooking and firming up even after you've tipped them out onto the plate, in the first minute or so.
    Rubbery, overdone scrambled eggs are just not yummy!
  • Sprinkle the coriander leaves all over and serve with bread of your choice.



Calories: 292kcal | Carbohydrates: 13g | Protein: 13g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 343mg | Sodium: 559mg | Potassium: 473mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1909IU | Vitamin C: 50mg | Calcium: 84mg | Iron: 2mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
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