Scrambled eggs with chicken liver and bell pepper

An unusual option for cooking scrambled eggs in the oven - with liver and bell pepper. It is better to take a chicken liver (as an option, turkey), it is tender and quickly cooks. Scrambled eggs turn out to be hearty, so it is quite possible to serve it not only for breakfast, but also for lunch - as a second course.

Ingredients

• Chicken liver - 300 g
• Eggs - 4 pcs.
• Bulgarian pepper - 1/2 pc. (120 g)
• Bulb onion - 1 pc. (50 g)
• Fresh dill - a few twigs
• Salt to taste
• Ground black pepper - to taste
• Butter (for frying) - 30 g

Directions

1. Rinse the chicken liver and pat dry on a paper towel. Cut the liver in halves.
2. Rinse the bell peppers, remove the inner partitions with seeds. Cut the peppers into strips.
3. Peel the onion and cut into cubes.
4. Turn the oven on to preheat to 180 degrees.
5. Melt a piece of butter in a skillet and transfer the liver, pepper and onion into it.
6. Over high heat, stirring frequently, sauté the liver with pepper and onion for about 5 minutes. Season with salt, reduce heat to low, cover and simmer for about 8-10 minutes.
7. Transfer the liver and vegetables from the skillet to a baking dish.
8. Gently break the eggs on top so that the yolks remain intact.
9. Lightly salt and pepper the eggs.
10. Place the dish in an oven preheated to 180 degrees for about 8-10 minutes. The white of the egg should set and the yolk should remain runny.
11. Sprinkle chopped herbs on the finished dish if desired.
12. Oven baked eggs with chicken liver and bell pepper are ready to serve.
13. Bon Appetit!