Fried Eggs with Chicken Livers

Name: Fried Eggs with Chicken Livers
Yield: serves 4
Ingredients: 8 ounces chicken livers; 2 tablespoons butter or vegetable oil; Salt and pepper; 1/2 teaspoon ground cinnamon; 4 eggs

December 9, 2011

Recipe information

Yield
serves 4

Ingredients

8 ounces chicken livers

2 tablespoons butter or vegetable oil

Salt and pepper

1/2 teaspoon ground cinnamon

4 eggs

Preparation

Step 1
Toss the chicken livers briefly in hot butter or oil in a large skillet over medium-high heat. Season with salt, pepper, and cinnamon. The livers must be brown outside but still pink and juicy inside and slightly undercooked.
Step 2
Break the eggs over the livers, season lightly with salt and pepper, and cook until set. You can leave the eggs whole or scramble them slightly until creamy.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsEgg Middle Eastern Liver Poultry Main Dinner Brunch Gluten Free Nut Free Easy Quick 5 Ingredients or Fewer 30 Minutes or Less Fry Cookbooks

Recipe notes

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