Take to Shakshuka – Hyderabadi Khagina you always wanted the egg to give a spicy kick

Hyderabadi cuisine is about culture and culinary traditions that find their roots in or beyond the Nizami era. Hyderabadi Biryani, Haleem, Found broth, and more – there is no shortage of dishes, providing a new experience to each dinner. One such dish is Khagina, a hearty egg dish that stands out as a cute rest meal. While this cuisine is not new to Hyderabadis, it recently gained national popularity when actress Aditi Rao Hydeari expressed her hobby for the dish during an interview. Describing it as a “bomb” dish, the actor spoke in detail about his bold and aromatic tastes. In this article, we will take you through the rich history of Khagina and share a silly recipe to repeat at home.

Also read: 5 egg dishes you can make quickly in microwave

Where does Khagina get its origin?

According to food experts, the word Khagina finds its roots in the word Persian, which means eggs. In Persian cuisine, it is a sweet-swollen omelet, which is infected with the taste of cardamom. Over the years, like many other dishes, Khagina also traveled and changed countries. In Hyderabad, it embraced local tastes and cooking style and turned into a spicy charming dish, which is widely enjoyed for breakfast.

Also read: 6 South Indian egg dishes for hunger at any time

Are Khagina and Sakashuka the same?

A typical Hyderabadi Khagina is made with eggs, located in a bed of step onion, tomatoes, green chillies and some basic spices. It is usually enjoyed with rotis and parathas.

If the preparation of Khagina reminds you of African Shaksuka, you have found it right. Referred to correctly as a distant cousin, both dishes contain eggs, which are on a spicy, spicy bed of a chutney. However, the combination of spices varies between the two. While Khagina has warm and bold spices, Shakshman has an earthen note with cumin and papika. Here you are a Sakshuka recipe to try.

Also read: 5 egg dishes you can whip in 5 minutes

How to make Hyderabadi Khagina:

Here we found a quick recipe by content maker Shashi Jaywal, who repeated the dish mentioned by actress Aditi Rao Hydari. Let’s take through you.

Cut one onion or two into thin slices.

step 2. Heat the oil in a pan and add one teaspoon of ginger-garlic paste.

step 3. Add onion, slit pepper and step until the egg turns pink.

step 4. Break 3-4 eggs on the bed of step onion.

Step 5. Add elipaya karam (sauce made with garlic, red chili and salt) to the top.

Slide 6. Cover the lid and cook for some time.

And you have delicious Khagina, which is ready to be ready again. While this recipe does not include tomatoes, you can add it to calm the bed and still make it more tasty. Click here for a detailed recipe.

For such delicious egg dishes for breakfast, click here.