50 g/2 oz butter 200 g/7 oz chicken livers, thawed if frozen, trimmed and coarsely chopped
1 tablespoon tomato puree 4 eggs, lightly beaten salt and pepper


1.Melt half the butter in a frying pan over a high heat, add the chicken livers and cook, stirring frequently, for 5 minutes. Season with salt and pepper and stir in the tomato puree.
2.Add the liver mixture to the eggs. Melt the remaining butter in a clean frying pan, pour in the egg mixture and stir with a fork to scramble until creamy. Remove the pan from the heat and serve immediately.

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