Eggs Baked in Peri-Peri Chicken Livers

Serves 4 (for less than R100)

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

• Olive oil, for frying
• 500 g tub chicken livers, defrosted and cleaned
• Salt and pepper
• 1 onion, sliced
• 2 garlic cloves, crushed
• 5 ml (½ tsp) peri-peri spice
• ½ x 410 g tin tomato puree
• 250 ml (1 cup) plain yoghurt
• 30 ml (2 tbsp) sweet chilli sauce
• Handful parsley, chopped (optional)
• 4 eggs
• 1 small French loaf, sliced and toasted

Method:

1. Heat a splash of oil in a frying pan over high and fry the livers for about 5 minutes or until golden, but still pink on the inside. Season with salt and pepper. Remove from the pan and keep aside.
2. In the same pan sauté the onion, garlic and peri-peri for about 5 minutes or until browned. Season with salt and pepper. Add the tomato puree, yoghurt and sweet chilli sauce and bring to a boil.
3. Reduce heat to medium high. Mix the livers and half the parsley through the sauce. Season with salt and pepper. Use the back of a spoon to make 4 wells in the sauce. Break an egg into each well. Cover the pan and cook for about 5-8 minutes or until the eggs are cooked to your liking. Season eggs with salt and pepper.
4. Serve with French loaf toast and remaining parsley sprinkled over.

Load Shedding Tip: This recipe is ideal to make on gas, paraffin or a skottel braai.