Happy Saturday!
Here I am, sitting in bed and wishing someone would magically appear before me with a dish of this Chicken Liver Shakshuka!
A girl can dream…
Or, perhaps, if I get organised today and make this ahead, then tomorrow morning’s dream might just come true…
{Or, hubby could read this ;) and catch a hint for tomorrow…}
My point is, this is what weekend breakfast dreams are made of:
Crisp, golden chicken livers and poached eggs, swimming in a rich tomato and pepper-based sauce with just a hint of chillies…
A girl should actually be running on a Saturday morning, but let’s just leave it at that and continue this delicious dream…
Servings: 4
Time: 30 mins
Difficulty: easy
You will need:
500 g chicken livers
juice of 1 lemon
coconut oil {neutral odour}
salt
pepper
chilli flakes
1 red pepper, thinly sliced
one onion, thinly sliced
1 red chilli, slit open length-ways
a tin of chopped tomatoes
8 eggs
Season the livers with lemon juice, salt & pepper.
Heat a tbsp. of coconut oil in a heavy-bottomed pan {preferably cast iron} and fry the livers.
Do them in batches.
As they fry, place another heavy pot on top to form a weight – this helps them become more crispy.
When the livers are crispy and golden, remove them from the pan and set aside.
Using the same pan, without cleaning it, add another tbsp. of coconut oil and sauté the onions, red pepper and chilli until soft. {You could also use butter.}
Add the tinned tomatoes and let it simmer for about 10 minutes.
Add the livers back in, give it about 5 minutes and then drop in the eggs.
Cook with a lid on until the eggs are done – about 5 minutes for soft-medium eggs.
Seriously, I would be in heaven if someone, anyone, could bring me this dish of chicken liver shakshuka…
Just saying…
You know, I’m all about meal prepping these days, and this can be made a few days in advance and reheated. Freshly made eggs is first-prize but if you’ve got a busy weekend planned then making this ahead is the way to go.
Chicken livers – loaded with iron to give you energy and a treasure trove of certain B vitamins, most notably B12 – a superfood!
Here are some more chicken liver recipes – all low carb:
