Fried eggs with tomatoes in the skillet with chicken livers

A delicious "saganaki" dish to enjoy any day of the week when you want something fast but filling and rich in taste. Great, though, too for a lazy Sunday brunch

Adapted from a recipe of Kostas Tsigas,
from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):
4 eggs
4 tomatoes, peeled and finely chopped
1 yellow onion, grated (I used Spring onions)
2 cloves of garlic, minced
½ tsp of ground coriander
1½ tsp of fresh coriander, finely chopped
½ green bell pepper, cut in rings
½ red bell pepper, cut in rings (my addition)
250gr. chicken livers, cleaned and well rinsed
120gr. Greek Graviera cheese, grated (or mild Cheddar)
½ tsp of tahini paste
3 tbsp olive oil
1 glass of dry white wine
2 tbsp of cognac
1 pinch of sugar (my addition)
salt
pepper

Method:
Preheat the oven to 220°C.

Warm the oil in a non-stick frying pan on medium-high heat and when it is ready add the chicken livers. Sauté for about 8 minutes stirring gently with a wooden spatula until they start getting coloured.

Add the onion and sauté for 2 more minutes. Then add the garlic, the ground coriander, the peppers, the tahini and season well with salt and pepper.

Sauté the ingredients for 2 more minutes and then pour over with the wine. When the alcohol is evaporated, add the cognac, the tomato and the sugar and continue cooking until most of the tomato liquid is gone.

Empty the ingredients in a ovenproof dish (or 4 individual ones) and sprinkle on top with the cheese. Make four small wells among the mixture and break an egg in each one.

Sprinkle on top with the fresh coriander and bake for about 10 minutes.

Serve immediately along with plenty of crusty fresh bread.