Fry the chopped onions until translucent. Cut the livers into small pieces and add them to the onions. Add salt and pepper and, if necessary, a little water.

Beat the eggs and add them to the livers to make them crispy. Add a piece of butter to keep them soft. Sprinkle with parsley or chives before serving.

Recipe is from PP cook book Smells like home, contributed by Mihaela Medved, Slovenia.