Eggs With Chicken Livers
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Chicken livers||1 Pound, drained|
|Black pepper||1⁄4 Teaspoon|
|Yellow onion||1 Medium, peeled and thinly sliced|
|Sweet green peppers||2 Medium, cored, seeded, and cut into strips|
|Tomatoes||2 Medium, peeled and chopped|
|Chopped parsley||1 Tablespoon|
1. Melt 2 tablespoons of the butter in a heavy 8- or 9-inch skillet over moderately high heat until bubbly. Add the livers, salt, and black pepper, and cook, stirring, until the livers are browned on the outside but still pink inside—about 5 minutes. Remove to a platter and set aside.
2. Reduce the heat to moderately low, and melt the remaining 2 tablespoons of butter in the skillet. Add the onion and green peppers, and cook, uncovered, stirring occasionally, for
5 minutes, or until the vegetables are limp.
3. Add the tomatoes and 2 teaspoons of the parsley, and simmer, uncovered, for 5 minutes. Return the livers to the pan for 1 minute to heat through.
4. Break the eggs over the mixture, being careful not to break the yolks. Cover and simmer just until the whites of the eggs are set—about 3 minutes. Sprinkle with the remaining teaspoon of parsley, and serve with a green salad and crusty bread.