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Fried Eggs with Chicken Livers

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

  1. 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.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsEggMiddle EasternLiverPoultryMainDinnerBrunchGluten FreeNut FreeEasyQuick5 Ingredients or Fewer30 Minutes or LessFryCookbooks
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