Drobcheta s Yaytsa (Bulgarian Chicken Livers with Eggs)
A quick, iron-rich Bulgarian breakfast or light dinner of floured chicken livers pan-fried until just cooked through, then finished with eggs scrambled directly in the same pan - cooking the livers only until they're still faintly pink in the center, rather than all the way through, is what keeps them tender instead of turning grainy and tough.
⏱ 20 min🍽 2 servings
breakfastquick
Ingredients
- •1/2 lb chicken livers, trimmed and cut into pieces
- •3 tbsp flour
- •3 tbsp vegetable oil
- •1 onion, finely chopped
- •4 eggs
- •1/2 tsp paprika
- •2 tbsp parsley, chopped
- •Salt to taste
- •Pepper to taste
Steps
- 1.Pat the chicken livers dry, season with salt and pepper, and dredge lightly in the flour, shaking off the excess.
- 2.Heat the oil in a skillet over medium-high heat and sauté the onion for 3-4 minutes, until softened.
- 3.Add the floured livers and cook for 3-4 minutes, turning occasionally, until browned on the outside but still faintly pink in the center - cooking them only to this point, rather than all the way through, is what keeps the livers tender instead of turning grainy and tough.
- 4.Sprinkle the paprika over the livers and stir to coat.
- 5.Reduce the heat to low, crack the eggs directly into the pan among the livers, and season with a little more salt and pepper.
- 6.Gently scramble the eggs together with the livers for 2-3 minutes, until the eggs are just set but still soft.
- 7.Sprinkle with parsley and serve immediately with bread.