Chicken Livers with Eggs

I can guide you in preparing the chicken livers with eggs, a simple and flavorful dish. Perfect for a rustic dinner or lunch.

Ingredients

• 400 grams of chicken livers
• 4 eggs
• 1 small onion
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Aromatic herbs as desired (such as rosemary or sage)
• 1 clove of garlic (optional)
• White wine to deglaze (optional)

Preparation

1. Start by cleaning the chicken livers, removing any sinew and inedible parts. Rinse them briefly under running water and pat them dry with kitchen paper.

2. Finely chop the onion and, if you prefer to add an extra touch of flavor, a clove of garlic.

3. In a large pan, heat the extra virgin olive oil and add the chopped onion and garlic, letting them gently fry until they become translucent.

4. Increase the heat slightly and add the chicken livers. Let them brown on all sides, turning them gently from time to time.

5. At this point, if you want, you can deglaze with a bit of white wine and let the alcohol evaporate.

6. Lower the heat, cover, and let cook for about 10 minutes. Add salt, pepper, and aromatic herbs to your liking.

7. In another pan, cook the eggs sunny-side up or scrambled, depending on your preference. Season with salt and pepper.

8. Once ready, serve the livers accompanied by the cooked egg.

For an Italian touch, you might add a drizzle of balsamic vinegar in the last cooking phase of the livers for a sweet and sour note.

Curiosity

Chicken livers are an excellent source of iron and vitamin A, as well as other B vitamins. This dish is often found in trattorias in Italy, especially in regions where there is a strong tradition of home cooking and peasant cuisine.