Hyderabadi Khageena

Ingredients

• 🧅 2 large onions, sliced against the grain
• 🥑 3 tbsp avocado oil
• 🧂 salt to taste
• 🫚 0.5 tbsp ginger paste*
• 🧄 0.5 tbsp garlic paste*
• 🟡 0.5 tsp turmeric powder
• 🌶️ 1—1.5 tsp red chili powder
• 💧 0.25 cup avocado oil
• 🥚 5 eggs
• 🥬 handfull chopped spinach**
• 🌶️ 3—4 slit green chilis

Steps

1. Take 2 large onions and slice them against the grain as shown. this helps them soften down properly and turn almost mushy as they cook.
2. In a pan, heat up 3 tbsp oil and add the onions in. sauté for a few minutes, then add salt to taste, ginger garlic paste, 1/2 tsp turmeric powder, and 1–1 1/2 tsp red chilli powder. mix everything well.
3. Add a tiny splash of water, around 1/4th cup, add spinach, cover the pan, and let it cook on low for about 10 minutes. this step is really important. the onions need to properly soften and caramelize for the flavor to shine through. if they still hold their structure, the khageena won’t have that same comforting texture or depth of flavor.
4. Once the onions are done, crack in 5 eggs into random spots in the pan and sprinkle a little salt on top. cover again and cook on low until the eggs are fully cooked.
5. Garnish with slit green chillies. You can break the eggs into smaller pieces before serving, or leave them as-is!

Notes

• * Ginger paste and garlic paste may be substituted for 1tbsp ginger-garlic paste.
• ** Add to taste