First up, go ahead and boil your eggs. Get that going because you’ll need them ready by the time everything else is done.
While that’s happening, grab your onion and chop it nice and fine. Don’t rush it—small pieces cook better and give you a smoother final texture.
Now get a pan on the stove and add your two tablespoons of olive oil. Toss in your chopped onions and let them sauté for about 5 minutes. You’re looking for soft and translucent, not browned.
Once your onions are where they need to be, add in your tablespoon of minced garlic. Stir that in and let it cook just until fragrant. That’s quick—don’t walk away.
Next, take your chicken livers, wash and rinse them properly, then add them straight into the pan. Season with salt and pepper and cook them through. They cook fast, so keep an eye on them—about 8 to 10 minutes and they’re done.
Once everything is cooked, bring out your food processor. Add in the chicken livers and blend until you get that smooth, paste-like texture.
On the side, take your boiled eggs and grate them using a grater. Then add the grated eggs into the blended livers.
Mix everything together until it’s well combined. That’s it—simple, done, ready to serve.
