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- 5 organic free-range eggs
- 1 lb chicken livers, trimmed (remove any green spots carefully)
- 2 large onions, sliced
- 1 tablespoon olive oil (or 1 tablespoon schmaltz, see below)
- a few gribenes (optional), see below
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons Kiddush wine, brandy or chicken stock
- salt and freshly ground black pepper
- a little paprika, to garnish
Directions:View on Epicurious
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