Pork liver fried with vegetables and eggs

The liver does not require lengthy cooking, making it ideal for quick, nutritious meals. Today we will cook pork liver with onions, carrots, tomato sauce and eggs. It turns out a kind of omelet with pieces of tender and juicy liver. Hearty and delicious!

Ingredients

• Pork liver - 200 g
• Eggs - 3 pcs.
• Carrots - 50 g
• Onions - 50 g (1 medium-sized)
• Tomato sauce - 2 tbsp spoons
• or tomato paste - 1 tbsp. a spoon
• Salt to taste
• Sunflower oil - 30 ml (2 tablespoons)
• Fresh dill (for serving) - several branches

Directions

1. Peel and rinse the onions and carrots. Grate the carrots on a fine grater, and cut the onion into thin half rings.
2. Heat the sunflower oil in a skillet. Saute the onions for a couple of minutes over medium heat. Then add the carrots and fry for another 2 minutes, stirring occasionally.
3. Rinse the pork liver, cut into small pieces.
4. Transfer the liver to a skillet.
5. Stir, cover the skillet with a lid and simmer the liver and vegetables over low heat for 8 minutes.
6. Then add tomato sauce (or tomato paste) and add salt.
7. Stir and cook the liver for another 3 minutes.
8. Whisk the eggs into a bowl and shake with a fork.
9. Gently pour the egg mixture over the contents of the pan.
10. Place a lid on the skillet, reduce heat to low, and cook for 8 minutes or until eggs are cooked through.
11. Rinse the dill, dry and chop.
12. Sprinkle herbs over the finished dish.
13. Pork liver fried with vegetables and eggs is ready.
14. Serve hot as a separate dish.
15. Bon Appetit!