Vegetarian > India > Khagina

Khagina with Carrots and Peppers Recipe

Ingredients with Measurements:
- 6 eggs
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 carrots, grated
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil

Special equipment needed:
- Large non-stick skillet
- Whisk or fork
- Cutting board and knife

Step-by-step instructions:
1. In a large non-stick skillet, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.
3. Add the diced red and green bell peppers and grated carrots to the skillet and stir well.
4. Season the vegetables with cumin powder, paprika, salt, and black pepper. Stir to combine.
5. Cook the vegetables for 5-7 minutes until they are tender but still have a bit of crunch.
6. In a separate bowl, whisk the eggs until they are well beaten.
7. Pour the eggs into the skillet with the vegetables and stir gently to combine.
8. Cook the khagina over medium heat, stirring occasionally, until the eggs are set and cooked through, about 10-12 minutes.
9. Once the khagina is cooked, remove the skillet from the heat and let it cool for a few minutes.
10. Serve the khagina warm, garnished with fresh herbs or chopped scallions if desired.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 190
Fat: 13g
Carbohydrates: 8g
Protein: 10g
Fiber: 2g

Substitutions for ingredients:
- You can use any color of bell pepper you prefer.
- You can substitute the carrots with zucchini or yellow squash.
- You can use any type of oil you prefer.

Variations:
- You can add chopped tomatoes to the khagina for a more Mediterranean flavor.
- You can add crumbled feta cheese or goat cheese to the khagina for a creamier texture.
- You can add chopped fresh herbs such as parsley, cilantro, or basil to the khagina for extra flavor.

Tips and tricks:
- Make sure to cook the vegetables until they are tender but still have a bit of crunch.
- Whisk the eggs well to ensure a fluffy texture.
- Use a non-stick skillet to prevent the khagina from sticking to the pan.
- Serve the khagina warm for the best flavor and texture.

Storage instructions:
Store any leftover khagina in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the khagina in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the khagina on a large platter with fresh herbs or chopped scallions as a garnish.

Garnishes:
Fresh herbs such as parsley, cilantro, or basil, chopped scallions, crumbled feta cheese or goat cheese.

Pairings:
Khagina with carrots and peppers pairs well with crusty bread, pita bread, or a side salad.

Suggested side dishes:
Hummus, tabbouleh, baba ganoush, or roasted vegetables.

Troubleshooting advice:
- If the khagina is sticking to the pan, use a spatula to gently loosen it from the bottom of the skillet.
- If the khagina is too dry, add a splash of milk or cream to the eggs before whisking.

Food safety advice:
Make sure to cook the khagina until the eggs are fully cooked to prevent any risk of foodborne illness.

Food history:
Khagina is a popular dish in many Middle Eastern and North African countries. It is often served for breakfast or brunch and can be made with a variety of vegetables and spices.

Flavor profiles:
Khagina with carrots and peppers has a savory and slightly spicy flavor with a hint of sweetness from the carrots.

Serving suggestions:
Serve the khagina with a side of crusty bread or pita bread for a complete meal.

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Region: Pakistani

Taste: Spicy, Savory, Tangy, Earthy, Sweet