Khageena - Pakistani Scrambled Eggs - Breakfast Recipe!

Heat cooking oil in a pan over medium heat until shimmering.

Add cumin seeds and sauté until fragrant, about 30 seconds.

Add chopped onion and cook until translucent, about 3-4 minutes.

Stir in minced ginger and garlic, cooking for another minute.

Add chopped tomatoes, green chili, turmeric, red chili powder, salt, and black pepper.

Cook until tomatoes soften and mixture thickens, about 5-7 minutes.

In a bowl, whisk the eggs with lemon juice and chopped cilantro.

Pour the egg mixture into the pan, stirring gently to combine.

Cook until eggs are set but still slightly soft, about 3-4 minutes.

Remove from heat and let rest for a minute.

Serve hot with toasted bread.

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