Method:

• Pat the chicken livers dry with paper towel.

• Heat the oil in a frying pan (skillet) over a medium heat, add the onions and fry for 8–10 minutes until caramelised and deep brown in colour. Set aside.

• Place the eggs in a small saucepan, cover with cold water, then bring to the boil and boil for 8–10 minutes.

• Remove the eggs from the heat and cool under cold running water. Make sure the eggs are cooled down thoroughly otherwise you won’t be able to peel them easily.

• Add more oil to the same pan over a medium heat, and when the pan starts to smoke, add a batch of the chicken livers in a single layer, season with salt and pepper and cook for about 4–5 minutes on each side.

• Set aside to cool and repeat with the remaining chicken livers. Finely chop the cooled livers and hard-boiled eggs, transfer to a bowl, add the browned onions and mix well with a spoon. Add the salt and pepper. Taste and adjust the seasoning if needed.

• Serve with chopped raw onions on top, pickled cucumber and some challah bread.
  
  Recipe adapted from Oren by Oded Oren (Hardie Grant)