Avga me Sikotakia Poulion
(Eggs with Chicken Livers) Recipe

Origin: Greece Period: Traditional

Ingredients:

600g chicken livers
6 tbsp olive oil
4 tbsp dry white wine
8 eggs, beaten
salt and freshly-ground black pepper, to taste

Avga me Sikotakia Poulion
(Eggs with Chicken Livers) Preparation:

Method:

Wash the livers, trim them and cut into strips before patting dry. Season the livers liberally with salt and black pepper then heat the oil in a large frying pan and add the livers. Cook, stirring frequently, until they are almost done through then add the wine. Cook briefly then stir-in the eggs.

Continue cooking, stirring occasionally, until the eggs are done (think of a lightly scrambled omelette). Season with salt and black pepper and serve immediately.

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