Ingredients

serves 4

　　8 ounces chicken livers

　　2 tablespoons butter or vegetable oil

　　Salt and pepper

　　1/2 teaspoon ground cinnamon

　　4 eggs

　　

Step 1

Toss the chicken livers briefly in hot butter or oil in a large skillet over medium-high heat. Season with salt, pepper, and cinnamon. The livers must be brown outside but still pink and juicy inside and slightly undercooked.

　　

Step 2

Break the eggs over the livers, season lightly with salt and pepper, and cook until set. You can leave the eggs whole or scramble them slightly until creamy.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf